What do you know about spareribs?!
What do you know about spareribs?
I have some spareribs with tips that I want to grill. Please give me some tips if you can think of any. I'm looking for things like grilling time, how often to flip, and so forth. Much appreciated.
Answers:
Unless you're doing a dry rub, and a VERY low flame (or indirect cooking,) you shouldn't do all the cooking on the grill. My husband cooks ribs & gets RAVE reviews from the family (everyone wants his ribs for their parties.) This is how he does it.
He puts the ribs in a large dutch oven with a bottle of BBQ sauce. He bakes them (lid on or covered with tin foil) with very low heat (like 225 or 250) for about 2 1/2 to 3 hours (depending on size.) Only then does he put them on the grill. He slathers them with more sauce, turning a few times & they're done.
i adore barbecued spareribs with a marvelous sauce.
my rendition is simple.
first i bake them for 35 minutes 350 oven, then put them on the barbecue for 10 minutes and then load them with the best tasting barbecue sauce and serve.
MUST PICK GREAT SAUCE TO HAVE EXCELLENT RIBS.
Please remember that spareribs are beef and don't require long cooking time.
Spareribs cooking tips
? Select meat that is pink with white (not gray or yellow) fat.
? Cook within 3 to 4 days or freeze up to 3 months. Due to high fat content, even properly-frozen spareribs can deteriorate rapidly and turn rancid if not used timely.
? Avoid thawed, previously-frozen spareribs.
? Plan on 1 to 1-1/2 pounds per person when purchasing spareribs.
? Remove the thin membrane on the backside of the ribs before cooking, if the butcher has not done so. Loosen a corner with a sharp knife, grip tightly and tear from the ribs.
? General baking instructions: bake at 325 degrees F. for 1-1/2 to 2 hours.
? If you plan on marinating the ribs in a liquid or spice rub for more than 4 hours, choose a marinade with very little salt. The salt will begin to cure the ribs resulting in a flavor more like ham or bacon.
? When finishing spareribs on the grill, add the sauce during the last few minutes to avoid flare-ups and burns or just after removing from the grill.
? If you wish to use your marinade as a basting or baking sauce, be sure to boil it for about 5 minutes before reusing.
? When oven-baking, place the ribs on a rack inside a baking pan lined with foil so the fat can drip off.
? When the ribs are done, the meat will shrink back from the tips of the bones and the bone should wiggle easily in the meat.
? In general, plan on at least 1-1/2 hours to braise ribs.
? For baking, plan on 1-1/2 to 2-1/2 hours.
? The large end of the rack will generally have more meat.
? Baby back rib and sparerib recipes can be used interchangably in most cases.
Favorite Barbecued Spareribs Recipe
Ingredients
5 pounds spareribs, cut in serving size pieces
Sauce:
1 cup firmly packed light brown sugar
1/4 cup Worcestershire sauce
1/3 cup soy sauce
1/4 cup cider vinegar
1/4 cup chili sauce
1/2 cup ketchup
2 tsp prepared mild yellow mustard
2 cloves garlic, peeled and crushed
1/8 tsp pepper
Instructions
Preheat oven to 350 degrees F.
Place ribs in a large shallow roasting pan and bake, uncovered, 3/4 hour. Drain off all drippings.
Mix sauce ingredients, pour over ribs, and bake, uncovered 1-1/4 to 1-1/2 hours longer, turning and basting every 20 minutes until tender and richly browned. (Note: For even better flavor, marinate ribs in sauce in turned-off oven 3 to 4 hours after first 3/4 hour of baking and drain off drippings; then bake 1-1/2 hours longer as directed.)
Variation
Favorite Charcoal-Barbecued Spareribs:
Wrap ribs in a double thickness heavy foil and bake 1-1/2 hours at 350 degrees F. Unwrap and drain off drippings. Marinate ribs in sauce 1 to 2 hours at room temperature; meanwhile, prepare a moderate charcoal fire. Remove ribs from sauce, lay on grill about 4 inches from coals, taking care not to crowd them, and broil 20 minutes, basting frequently with sauce and turning often.
Marinade them in brown sugar, a good quality tomato sauce, worcestershire sauce, crushed garlic. They should be roasted ideally as slowly as possible to keep any moisture. A few minutes before the end you could zap them under the grill.