Marinated ribs with sweet paprika and chili

The use of the whole rib - SPARE RIBS - not cut into single ribs, subjected to slow cooking at low temperature, leaves the meat tender, retaining all the juices in it.
WITHOUT PRESERVATIVES.

Meat on fire, marinated pork ribs with sweet paprika and artfully spiced chili, Spare Ribs - Whole American cut, Ideal in oven grill and pan, Gluten free, Artfully spiced

Cook the Marinated ribs with sweet paprika and chili AIA:

IN THE OVEN: 60 minutes
Arrange the ribs in a baking dish or directly on the tray with parchment paper and cook them in a preheated convection oven at 160°C for 1 hour, moistening them with a drop of wine a couple of times.

IN THE PAN: 60 minutes
Cut the product into pieces of 2/3 ribs and put them in a non-stick pot with a drizzle of oil, browning them over medium heat for 2 minutes per side. Then moisten them with a drop of white wine and cover. Continue cooking for 1 hour lowering the heat and often turning the product.

ON THE BBQ: 60 minutes
Put the ribs on the barbecue and cook them for 1 hour, making sure to often moisten them with white wine, spraying it with a sprayer.