I'm making a traditional Swedish set-up for Christmas this year, including spareribs. But I'm sorta confused. Here's why:
- The websites I've found written in English (i.e. Allrecipes.com) all just brown spareribs then bake in broth for about 1 - 1.5 hours. One recipe I found that seemed more traditional boiled the ribs, marinated overnight, then baked for about 20 min.
- The websites I've found written in Swedish simply marinate then bake at around 300-350 degrees for 1 - 1.5 hours. No foil packets, no liquid, etc.
So, I'm wondering, is there a difference between the actual cut, or can I just go ahead and use the spareribs we have over here using those Swedish methods I found? I'm certain that the recipes I'm looking at are not for the larger, fat-capped rib roast (ribbensteg), but in fact specify spareribs. The one written in English that boils first does call for "thick ribs", but I have no clue what that refers to.
EDITED: Here's a picture, finally, of the spareribs from a Swedish site. What cut would be comparable?