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The classic 3-2-1 spare ribs

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The classic 3-2-1 spare ribs

Approx. 6 hours

Ingredients

    Spare ribs
    • 4 friends

    • 4 spare ribs

    • We found this rub for pork in Jord Althuizen’s “Smokey Goodness – The Ultimate BBQ Book”

    • 5 tsp. (0.9 oz) ground paprika

    • 5 tsp. (0.9 oz) smoked ground paprika

    • 5 tsp. (0.9 oz) salt

    • 5 tsp. (0.9 oz) granulated sugar

    • 2.5 tsp. (0.4 oz) brown sugar

    • 2 tsp. (0.3 oz) granulated garlic

    • 2.5 tsp. (0.4 oz) granulated onion

    • 1.5 tsp. black pepper, ground

    • 1/2 tsp. chili powder

    • 1/2 tsp. mustard powder

    • 1 tsp. dried basil

    • 1 tsp. dried thyme

    • 1 tsp. fennel powder

    • A dash of cinnamon

    Glazing sauce
    • 10 tsp. (1.7 fl oz) chili sauce

    • 10 tsp. (1.7 fl oz) soy sauce

    • 10 tsp. (1.7 fl oz) piri piri sauce

    • 2 garlic cloves

    • 1 chili pepper

    • 3 tbsp honey

    Other
    • Apple juice

    • BBQ sauce

The classic 3-2-1 spare ribs

The classic 3-2-1 spare ribs

When I say “BBQ”, you’ll probably say “spare ribs”.Yes, we already have an absolute banger of a recipe online for delicious BBQproof spare ribs, but these haven’t been prepared following the 3-2-1 method – even though this method is a very popular way of cooking this beautiful meat. So fasten your seatbelts and get ready to discover the magical process of preparing spare ribs the 3-2-1 method. You’ll be fully equipped to sound smart at the next BBQ party!

3…2…1…GO!

So what exactly is up with that 3-2-1 method? To be honest, it’s one of the easiest mnemonics I know. The numbers denote the time that each step in the cooking process takes. A quick count (3+2+1) shows that preparing spare ribs this way takes 6 hours. O my, that’s seriously long! But don’t let it shy you away from trying this recipe. The important -keeping an eye on the BBQ and managing the temperature for 6 hours- will be the ultimate excuse for you to hang out for a bit, instead of having to dedicate yourself to all sorts of household chores, but ensure not to tell your housemates. 😉 An ideal way of managing the temperature in your BBQ is the snake method – check out our helpful video tutorial on this.

In summary, the numbers in the 3-2-1 spare ribs recipe represent the time it takes to walk through the following steps. 🙂

3 hours of smoking
Proper spare ribs require a nice smoky flavor. After all, you do want to be able to taste that they’ve been grilled on the BBQ. To get them nice and smoky, we smoke the spare ribs for 3 hours. This will give the meat a delicious and mouthwatering bark as well.

2 hours wrapped in foil
After smoking the spare ribs, we wrap them up in aluminum foil. Just before you entirely crimple the aluminum foil around the spare ribs, pour some apple juice or coke into the pocket. The acids in these drinks will demolish the meat’s proteins, making it super tender and tantalizing.

1 hour of glazing
For the final hour, place the spare ribs on the grill and glaze them every 15 minutes with our special glazing sauce. The sugars in this sauce will slowly caramelize, so you’ll end up with those epic, sticky ribs.

Note: Originally, the 3-2-1 method is based on cooking the meaty side ribs of the pork (spare ribs).Often, in the Netherlands as well as in other countries, baby back ribs are sold instead of authentic spare ribs. These are less meaty than the pork side ribs – cooking them in less than 6 hours should suffice as well. Try, for instance, sticking to 3-1-1 instead of 3-2-1.

Preparation

Preparation

Approx. 10 mins

Remove the membrane from the back of the ribs and liberally season the spare ribs all over with the spice rub.
You can do this a day prior to cooking, to allow the rub to add flavor and the meat to tenderize.

Glazing sauce

Finely chop the garlic and red pepper, add to a bowl and add the chili sauce, piri piri, soy sauce, and honey as well.
Stir to a mixture or add the ingredients to a measuring cup and smoothen with a blender.

In case you’re not big on the spicy sauce, remove the seeds from the red pepper and start by adding half a pepper.
If needed, you can add the other half later.

Again, it’s very important to keep tasting and testing throughout the process of making the sauce to find out which specific components of flavors you like best.

Now prepare your BBQ for indirect grilling at about 212-248°F (100-120°C).

Tip! The snake method is perfect for this!

Remove the membrane from the spare ribs

Spare ribs covered in spice rub

Preparation

Approx. 6 hours

Smoking

As soon as the BBQ is up to temperature, place a drip-tray with water in it. Place the grill back on the BBQ and position the IKEA rack right above the drip-tray. Stand your spare ribs up in the rack and close the lid. We smoke the ribs for 3 hours.

Smoking the spare ribs

Wrapped in foil

After smoking the ribs, it’s time to wrap them up in aluminum foil. By doing so, the spare ribs will “steam” to perfection. Before entirely crimpling the sides of the wrap, we pour some extra apple juice on the spare ribs. The natural acid in apple juice helps to make the meat extra tender. After wrapping the spare ribs in foil, we place them on the BBQ for another 2 hours.

Cover the spare ribs in apple juice and BBQ sauce

Return the ribs to the BBQ

Glazing

After 2 hours, we remove the ribs from the foil and return them to the grill (indirectly). You’ll find that the ribs already have a buttery smoothness to them.

But hang on, ‘cause we’re going to add some additional flavors to them by glazing them again. Generously cover the ribs in glazing sauce. For top results, repeat this step every 20 minutes (3 times during this step).

After an hour, it is finally time to remove the spare ribs from the BBQ. You’re in for a treat – these spare ribs will completely blow you away. Tender, succulent spare ribs with a subtle, smoky flavor. Combined with the sweet/spicy goodness of the glazing sauce, these perfect spare ribs might even leave you crying of pure happiness.

Bon appétit!

Liberally apply the glazing sauce to the ribs

Hang on for a little while longer!

Fall-off-the-bone ribs

Enjoy!

Niels

Mijn doel is om jou met spannende gerechten, interessante blogs en leuke video’s te inspireren! Wij kunnen niet meer zonder BBQproof, nu jij nog! #dontskipbbqday

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Approx. 6 hours

Necessities

    Spare ribs
    • 4 friends

    • 4 spare ribs

    • We found this rub for pork in Jord Althuizen’s “Smokey Goodness – The Ultimate BBQ Book”

    • 5 tsp. (0.9 oz) ground paprika

    • 5 tsp. (0.9 oz) smoked ground paprika

    • 5 tsp. (0.9 oz) salt

    • 5 tsp. (0.9 oz) granulated sugar

    • 2.5 tsp. (0.4 oz) brown sugar

    • 2 tsp. (0.3 oz) granulated garlic

    • 2.5 tsp. (0.4 oz) granulated onion

    • 1.5 tsp. black pepper, ground

    • 1/2 tsp. chili powder

    • 1/2 tsp. mustard powder

    • 1 tsp. dried basil

    • 1 tsp. dried thyme

    • 1 tsp. fennel powder

    • A dash of cinnamon

    Glazing sauce
    • 10 tsp. (1.7 fl oz) chili sauce

    • 10 tsp. (1.7 fl oz) soy sauce

    • 10 tsp. (1.7 fl oz) piri piri sauce

    • 2 garlic cloves

    • 1 chili pepper

    • 3 tbsp honey

    Other
    • Apple juice

    • BBQ sauce

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