"To achieve tender, juicy perfection, chef Irvine's crispy fried pork spare ribs recipe involves wrapping a rack of ribs tightly in plastic wrap, then in aluminum foil after they've been seasoned and have had time to rest before oven cooking. But the plastic! Won't the heat from the oven melt it? In short, no. In a similar rib recipe for Food Network, Chef Irvine specifically notes that at 225 degrees Fahrenheit, the plastic wrap won't get hot enough to melt."
"The consensus is that for fall-off-the-bone deliciousness, this oven-cooked method of ribs that are double-wrapped in a protective coating is the answer. For extra peace of mind, pick heavy-duty plastic wrap (like this BPA-free 2000-foot long Pami brand from Amazon), and extra strong aluminum foil to avoid direct heat exposure to the plastic. Some folks also advocate using parchment or baking paper instead of plastic wrap if it worries you, but it's unlikely to provide such a tight wrap."
Season and rest a rack of pork spare ribs, then wrap tightly in plastic wrap and again in aluminum foil before oven cooking. Roast low and slow at 225°F; the plastic wrap will not reach melting temperature at that heat and safely creates a tight steam environment. The double-wrap traps moisture and acts like a sous-vide-style steam bath, breaking down collagen and producing fall-off-the-bone tenderness. Finish with a brief deep-fry or high-heat step to crisp the exterior while preserving juicy meat. Use heavy-duty plastic wrap and extra-strong foil; parchment seals less tightly.
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