Don’t ask. I wasn’t even planning to make ribs today, but one thing led to another and here we are. Then, since I suddenly had both ribs and a huge chunk of presa Ibérica, and the original plan had been to do a whole presa in hoisin marinade (more on that later) I didn’t want to make my tried and tested hoisin pork ribs. So I got to wondering if my friend Lizzie’s method for baking chicken wings would work on ribs (it works great on drumsticks!) but without the help of nice fatty chicken skin I wasn’t sure if the ribs would get crispy. Then I found a recipe that slathered whole racks of ribs with mayo before dredging them in flour and baking them so I thought I’d try doing this with spare ribs and my salsa az. And they turned out great, nicely crisp and still tender. I would just make sure to shake off more of the excess flour before baking next time.

Ingredients and instructions below…
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