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The ultimate BBQproof spare ribs

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The ultimate BBQproof spare ribs

Approx. 6,5 hours

Ingredients

    • 2 friends

    • 2 fresh spare ribs

    • BBQ rub (pork)

    • Glazing sauce

    • Brush

    • Spare rib rack

    • Knife

    Rub (dry spice mix)
    • 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
    • By trial and error, we made this delicious sweet/spicy glazing sauce!

      An additional bonus: the sauce is extremely easy to make. Simply put everything in the blender and you’re done! Depending on your personal preferences, you can increase its spiciness or sweetness. With this in mind, do not immediately chuck all the amounts listed below in the blender, but keep tasting the sauce until it’s perfect to your own taste.

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

    • 10 tsp. (1.7 fl oz) soy sauce

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

    • 4 to 5 tbsp. honey

    • 3 garlic cloves

    • 1 red pepper

The ultimate BBQproof spare ribs

The ultimate BBQproof spare ribs

Spare ribs definitely belong to the all-time favorite classic BBQ dishes – you have to try it to believe it, but we can assure you that you’ll be hooked on them forever once you’ve had them our way! Apart from the taste being incredible, it’s great fun to prepare and grill them. Occasionally adjust the temperature and after approximately six hours you’ll have the perfectly grilled spare ribs.

Parboiling

Parboiling the ribs is an absolute waste! It’s a persistent myth that spare ribs need to be parboiled to turn out perfect. True: parboiled spare ribs will easily fall off the bone, but you’ll also drain the meat from its incredible taste. Eventually, there’s nothing left to it taste-wise; you’ll end up only tasting the marinade. And that would be such a shame, you absolutely want to taste that tantalizing spare ribs flavor! So: do NOT parboil! Also, comparing your own home grilled spare ribs to the ones you can order from a takeaway is useless; this is a whole different ball game!

Low & slow

The phrase “low & slow” has gained quite some attention over the past year. Low & slow means cooking meat over an extended period of time at a low temperature. This allows the fat in the meat to sufficiently dissolve as well as add a delicious flavor to it. With our way of grilling the spareribs, this same principle applies; the fat will slowly dissolve, resulting in super tender meat. By applying this technique, the meat will eventually fall off the bone. However, the authentic BBQ bite won’t be affected, resulting in the perfect fall-off-the-bone spare ribs!

3-2-1 spare ribs

The classic way to prepare spare ribs is the 3-2-1 method. 3-2-1 stands for 3 hours of smoking, 2 hours in aluminum foil, and 1 hour of glazing (with a glazing sauce). By wrapping the ribs up in foil, the cooking process is sped up while allowing the ribs to become extremely tender (check out our 3-2-1 recipe here).

Blessing in disguise: 3-3 spare ribs!

Almost anyone cooking spare ribs will turn to the dependable 3-2-1 method. This used to include me until there came a day when I was grilling and realized I had run out of the chunks of wood I needed for smoking, and so I started to improvise (a.k.a. simply trying out what appealed to me). Since I am a huge fan of the glazing sauce, I started glazing the ribs every hour. After approximately 3 hours, I wrapped the ribs up in aluminum foil and let them cook for another 3 hours, resulting in extremely delicious and tender spare ribs. There are subtle hints of the rub (dry spice mix) and marinade, followed by the luscious taste of pork. Definitely one for the books!

TIP: The rib rack

We recommend using a rib rack to stand your spare ribs up in a rack, resulting in evenly cooked ribs. Another advantage of using a rib rack is that you can put more ribs on your BBQ. You can buy special rib racks at BBQ stores but turn to Ikea for an alternative solution. This multifunctional pot lid organizer (“Variera”) costs $7.99. Remove its plastic bumpers and you’ll end up with a perfect rib rack!

Preparation

Preparation

Approx. 20 minutes

Removing the membrane

Fresh spare ribs are covered by a thin membrane, so the first step is to peel the membrane away from the ribs. It’s important to remove this piece of tissue, as the membrane otherwise prevents flavors from penetrating the meat. The membrane is always located on the back of the spare ribs and is somewhat shiny. Use a blunt knife to remove the membrane; a sharp knife might cut the meat. Carefully, work the knife under the membrane and gently pull it up. When you have it detached from one end, you can grab the edge of the membrane and peel it off entirely.

Carefully, work the knife under the membrane

Firmly pull the entire membrane away from the ribs

Rubbing the spare ribs

Once the membrane is removed, we can start covering the ribs with the dry rub. Entirely coat the ribs and allow the meat to absorb the spices. You could decide to do this the evening prior to cooking.

Preparation

Approx. 6 hours

We’re going to grill the spare ribs indirectly with a dome temperature of approximately 248°F/266°F (120°C/130°C). To guarantee a constant and stable temperature, we created a so-called “BBQ snake”. Place a drip-tray containing some water underneath it (prevents an awful lot of mess in your BBQ).  As soon as your BBQ is heated up to the right temperature, carefully place the spare ribs in the rib rack and glaze them thoroughly. An additional advantage of using a rib rack is that the glazing sauce can freely drip along with the meat! Carefully close the lid and ensure that the dome temperature doesn’t exceed 266°F (130°C). During the first 3 hours of grilling, we repeat this step every hour.

Glaze your spare ribs with the glazing sauce

After 3 hours, it’s time to gently remove the lid from the barbecue and to wrap the spare ribs in aluminum foil. Before we wrap the ribs up, we cover them with some additional glazing sauce. Don’t be modest with adding the glazing sauce! Since the lid is now removed from the barbecue, this is the ideal time to check on the charcoal snake.

 

Leave the spare ribs for another 3 hours in the aluminum foil

Bastiaan

BBQ-en draait voor mij om lekker eten en gezelligheid. Samen met familie of vrienden genieten van heerlijke gerechtjes van de BBQ. Of het nu vis, vlees of vegetarisch is. Het liefst steek ik de BBQ elke dag aan!

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Approx. 6,5 hours

Necessities

    • 2 friends

    • 2 fresh spare ribs

    • BBQ rub (pork)

    • Glazing sauce

    • Brush

    • Spare rib rack

    • Knife

    Rub (dry spice mix)
    • 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
    • By trial and error, we made this delicious sweet/spicy glazing sauce!

      An additional bonus: the sauce is extremely easy to make. Simply put everything in the blender and you’re done! Depending on your personal preferences, you can increase its spiciness or sweetness. With this in mind, do not immediately chuck all the amounts listed below in the blender, but keep tasting the sauce until it’s perfect to your own taste.

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

    • 10 tsp. (1.7 fl oz) soy sauce

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

    • 4 to 5 tbsp. honey

    • 3 garlic cloves

    • 1 red pepper

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