I made country style spare "ribs" in the oven last night, using Paul Kirk's Char Sui recipe, (like obiwan's, but with ginger, no ketchup).
I cooked the marinaded "ribs" on a rack over water, but I thought they were cut from the BUTT, not the LOIN, and WAY overcooked them.
I would like to try again, and would like to keep the last step: turning the oven to "Broil" at the end, keeping the rack in the middle, glazing the ribs with boiled char sui marinade and broiling them until mahogany-colored with a little char. On each side.
I will use a probe thermometer next time, and I want the internal temp of the finished product, after broiling, to be 140-145.
What oven temp do you think I should bake the ribs at? At what internal temp should I turn the oven to "broil", so not to overcook the ribs?