**Pork spare ribs** are a classic barbecue dish that is enjoyed by people of all ages. They are typically made with a sweet and tangy sauce, and can be cooked on a grill, in the oven, or in a slow cooker. This article provides three different recipes for barbecue spare ribs, so you can choose the one that best suits your taste and cooking method. The first recipe is for **Grilled Spare Ribs with a Sweet and Tangy Sauce**. These ribs are cooked on a grill over medium heat, and basted with a delicious sauce made with ketchup, brown sugar, apple cider vinegar, and spices. The second recipe is for **Oven-Baked Spare Ribs with a Honey Garlic Glaze**. These ribs are cooked in the oven at a low temperature, and glazed with a mixture of honey, garlic, soy sauce, and spices. The third recipe is for **Slow Cooker Spare Ribs with a Spicy BBQ Sauce**. These ribs are cooked in a slow cooker on low heat, and simmered in a flavorful sauce made with tomatoes, chili powder, cumin, and paprika. All three recipes are easy to follow, and will result in delicious, fall-off-the-bone spare ribs that your family and friends will love.
Here are our top 9 tried and tested recipes!
ALMOST-FAMOUS BARBECUE SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
- Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
- Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
- Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
- Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
- Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
- Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.
SPARERIBS WITH BARBECUE SAUCE-PRESSURE COOKER
Make and share this Spareribs with Barbecue Sauce-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Season ribs with salt, pepper and paprika.
- Heat canner, add oil and brown ribs.
- Add onions.
- Combine remaining ingredients and pour over ribs.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure.
- Let pressure drop off of its own accord.
GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Provided by Brigid Washington
Categories Pork Rib Pepper Garlic Paprika Dinner Lunch Appetizer Grill/Barbecue Wheat/Gluten-Free Tree Nut Free Soy Free Summer Father's Day Fourth of July Memorial Day Labor Day Juneteenth
Number Of Ingredients 9
Steps:
- Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
- Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
- Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
- Serve ribs with remaining barbecue sauce on the side.
SPARERIBS WITH COFFEE BARBECUE SAUCE
Steps:
- Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
- Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
- Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
- Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve.
- Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
- To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.
- Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
- Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.
RUDOLPH'S BARBECUE SPARERIBS
One of my most missed things about Minnesota is a regular visit to Rudolph's Barbecue. Now, I have a piece of Minnesota heaven in Ohio! You have to try these! Instead of broiling in the last step, you can throw these on the grill as well.
Provided by Cook4_6
Categories Meat
Time 7h45m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare rib marinade, mix all of the above ingredients. Yield 6 ounces.
- Coat a 2 pound slab of trimmed spare ribs with approximately two ounces of rib rub. Cover and marinate in refrigerator 6 to 24 hours.
- Preheat oven to 350°F.
- Place slab of spareribs bone side up on a cookie sheet.
- Cook for one hour, turn slab over and cook for an additional 15 minutes.
- Remove from oven and preheat broiler. Place slab on broiler pan bone side up.
- If desired, brush slab with Bar-B-Que sauce. (Rudolph's if it is available in your area)Broil bone side up approximately 3-5 minutes.
- Turn slab over and broil additional 2 minutes.
Nutrition Facts : Calories 1978.7, Fat 140.5, SaturatedFat 51, Cholesterol 548.5, Sodium 9349.5, Carbohydrate 40.9, Fiber 8.5, Sugar 27, Protein 135.7
BRAISED BARBECUE PORK SPARERIBS
I had these as a sample at Wegmans. When these were served they were served shredded off the bone. I thought they were so yummy.
Provided by internetnut
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill on high 10 minutes.
- Preheat oven to 350.
- Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
- Season both sides of ribs with barbecue seasoning. Sear on grill 3-4 minutes per side; do not cook through. Transfer ribs to braising pan.
- Whisk bbq sauce and beer together in bowl until well-blended; pour over ribs in pan. Cover pan tightly with foil; place in oven.
- Bake 2 1/2-3 hours. Carefully remove foil; bake 10 additional minutes.
- Note: You'll need a braising pan.
Nutrition Facts : Calories 147.9, Fat 2.7, SaturatedFat 0.4, Sodium 1213.2, Carbohydrate 22, Fiber 1.8, Sugar 5.8, Protein 3.1
SCRUMPTIOUS BARBECUE CHICKEN OR SPARERIBS
Make and share this Scrumptious Barbecue Chicken or Spareribs recipe from Food.com.
Provided by Lubie
Categories Chicken
Time 2h50m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion in a little water until soft.
- Mix the remaining ingredients with onions and simmer for 15 minutes.
- Brown the meat and put into a baking dish.
- Pour sauce over the top and bake at 250 degrees F.
- for 2 1/2 hours.
Nutrition Facts : Calories 462.9, Fat 25.4, SaturatedFat 3.5, Cholesterol 75.5, Sodium 2006.8, Carbohydrate 33.4, Fiber 1.4, Sugar 25.9, Protein 26.7
BARBECUE SPARERIBS
This is a recipe from "Best of the Best in Arkansas" which I have modified for our taste. Hope you enjoy.
Provided by Nimz_
Categories Weeknight
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut spareribs in serving-size portions.
- Simmer in enough water to cover plus 2 teaspoons salt for 1/2 hour.
- Mix the remaining ingredients and cook over low heat for 5-7 minutes.
- Drain ribs and place in baking pan.
- Pour sauce over ribs and bake in over 400 degrees for 45 minutes or until tender.
- Baste every 10 minutes with sauce.
Nutrition Facts : Calories 2158.2, Fat 137.8, SaturatedFat 50.5, Cholesterol 548.5, Sodium 1733.4, Carbohydrate 95.2, Fiber 0.9, Sugar 91, Protein 133.9
BACKYARD BARBECUE SPARERIBS
I GOT THIS RECIPE FROM MY UNCLE WHO COOKED THESE FOR A FAMILY BARBECUE. AND THEY WERE SO GOOD, THAT EVERYBODY WERE LICKING THERE FINGERS, THEY WERE DELICIOUS.....
Provided by Teresa Howell
Categories Ribs
Time 2h15m
Number Of Ingredients 9
Steps:
- 1. Prepare a medium-hot banked fire in a covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours.
- 2. Meanwhile in a saucepan combine Ketchup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally.
- 3. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.
Tips:
- Choose the right ribs: Look for ribs with good marbling and a nice, even color. Avoid ribs that are too fatty or have any bruises or blemishes.
- Prepare the ribs: Remove the membrane from the back of the ribs and trim any excess fat.
- Use a good rub: A good rub will help to flavor the ribs and create a nice crust. There are many different recipes for rubs, so experiment until you find one that you like.
- Cook the ribs slowly and low: The best way to cook ribs is to cook them slowly and low. This will help to tenderize the meat and allow the flavors to develop.
- Use a smoker or grill: Ribs can be cooked in a smoker or on a grill. If you are using a smoker, maintain a temperature of around 225 degrees Fahrenheit. If you are using a grill, cook the ribs over indirect heat.
- Baste the ribs: Basting the ribs with a mixture of barbecue sauce and apple cider vinegar will help to keep them moist and flavorful.
- Let the ribs rest: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices to redistribute and make the meat even more tender.
Conclusion:
Barbecue spareribs are a delicious and satisfying dish that can be enjoyed by people of all ages. By following these tips, you can make sure that your barbecue spareribs turn out perfect every time.
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