spare ribs

Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.

Jim Harrison’s Caribbean Stew

pork spareribs,

neutral oil, like canola or grapeseed

chicken thighs,

salt and black pepper,

sausages,

onion,

garlic,

tomato paste

red-wine vinegar

lemon juice

hot-pepper sauce, ideally one

chicken stock, homemade

white sugar

Worcestershire sauce

chile powder

paprika

Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.

While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.

Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

These are the best BBQ pork ribs you will ever eat. They are so good you would ask for them as your &quot;last meal&quot;. We&#039;re talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.

Meathead's Last Meal Ribs Recipe

slab ribs (any

Meathead's Memphis Dust

Morton coarse kosher salt ((¼ teaspoon per pound of meat))

barbecue sauce ((optional))

Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.

If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can&#039;t get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin &#039;n&#039; trim ribs and here&#039;s a quickie 1 minute video of the technique.

Watch this "how to" video to quickly and easily remove the membrane on ribs.  Whether you're cooking indoors or outdoor on the BBQ. Get detailed step by step instructions as to how to remove the membrane on pork ribs here: https://tinyurl.com/y76k2394

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How To Removing the Membrane On Pork Ribs - Quickly & Easily

Trim the excess fat from both sides of the rack of ribs.

Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.

Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as &quot;enhanced&quot; or &quot;flavor enhanced&quot; or &quot;self-basting&quot; or &quot;basted,&quot; meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn&#039;t include salt like our Meathead&#039;s Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn&#039;t necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science. 

Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead&#039;s Memphis Dust to coat all surfaces but not so much that the meat doesn&#039;t show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.

Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It&#039;s a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can&#039;t hit 225°F, get as close as you can. Don&#039;t go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer&#039;s guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.

Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.

When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke. 

If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don&#039;t leave the lid open for long.

This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you&#039;ll still have killer ribs. But if you&#039;ve seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.

For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.

When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.

Once the ribs are done cooking it is time to add the sauce unless you intend to serve them &quot;dry&quot; like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so.  Don&#039;t put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here&#039;s a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don&#039;t roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don&#039;t hide all the fabulous flavors under too much sauce. If you think you&#039;ll want more sauce, put some in a bowl on the table.

Serve. Once sauced, slice the rack between the bones. If you&#039;ve done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.

Finally, here&#039;s a video from our fan Jason King that shows the whole process.

This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it." Meathead Goldwyn - AmazingRibs.com
Full recipe information - http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Memphis Dust information - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
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Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U

Make Meathead's Last Meal Rib recipe. Here's how to create championship Southern style, low & slow, tender and juicy, barbecue ribs on a simple grill. For the recipe and more on cooking ribs go to: https://amazingribs.com/best-barbecue-ribs-recipe
Recipe: https://amazingribs.com/tested-recipes/pork-ribs-recipes/last-meal-ribs-recipe-best-barbecue-ribs-youve-ever-tasted

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Make The Best Barbecue Ribs You've Ever Tasted!

A simple recipe that novice backyard BBQers can master. This classic preparation requires little more than good smoke and time.

No-Wrap Smoked Pork Spare Ribs on the Big Green Egg

slab spare ribs

BBQ sauce (optional).

Apple Cider Vinegar

Apple Juice

Tbsp BBQ rub

Tbsp honey

Prepare grill or smoker for 250 degree indirect cooking with cherry wood chunks for flavor

Remove membrane from back of ribs and season both sides liberally with BBQ rub. Allow rub to sit on the ribs at room temperature for 30 minutes, or until ribs begin to &#8220;sweat&#8221;

Place ribs on smoker and cook untouched for 2 hours.

Prepare your spritz by combining apple cider vinegar, apple juice, BBQ rub and honey in a liquid measuring cup. Whisk until rub has dissolved and pour into spray bottle.

After two hours, the rub should be set on the ribs, meaning none comes off on your finger when you touch them. Begin spritzing the ribs every 30 minutes for another 2.5-3 hours.

Optional: During the final 15 minutes, brush your favorite BBQ sauce over the ribs and continue cooking.

The ribs will be done after a total cook time of 4.5-5 hours. Use the meat should be pulling away from the bones and be very tender and feel like the slab may break apart when picking it up.

Carefully remove the ribs to a cutting board, tent loosely with foil and let rest for 15 minutes.

Been using this recipe for months and I just realized there were no reviews!! These no wrap ribs are the ONLY way I'll do them from now on...

Pork spare Ribs are basted in BBQ sauce and baked for several hours, until tender and falling off the bone.

Oven BBQ Pork Spare Ribs

tsp kosher salt

oz bbq sauce

cornbread

coleslaw

mac and cheese bites

red potato salad

Preheat oven to 300F.

Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).

Slice in between the bones to cut the racks into individual ribs.

Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss the ribs well, until evenly coated with the sauce. Then place them all meaty side up.

Cover the ribs very tightly with foil, and cook for 1 hour and 45 minutes.

Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.

Baste the ribs with the remaining barbecue sauce and bake for another 20-30** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!

Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

Char siu spare ribs

(150 grams) caster sugar

(55 grams) sea salt flakes

five-spice powder

garlic powder

(about 6) pork spareribs

(115 grams) honey, melted

White sesame seeds,

(250 grams) fermented bean curd (from Asian grocers)

(185 milliliters) hoisin sauce

(125 milliliters) ground bean sauce (from Asian grocers)

rose wine (mei kuei lu chiew – from Asian grocers)

sesame oil

Anthony Puharich is ready to pop over the cola Colin Fassnidge chooses for his pork spare ribs braise. Will this be the issue that breaks their bond, or can taste save the day?

Pork spare ribs coca-cola barbecue sauce

pork

(1L) Coca-Cola

tsp smoked paprika

maple syrup

(60 milliliters) each barbecue sauce and tomato sauce

tbs ginger

(60 milliliters) apple cider vinegar

red cabbage, shredded

red onion, thinly sliced

tbs brown sugar

parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

A delicate blend of sugar and spice carmelises to create a sticky, finger-licking meal.

Spicy pork spare ribs

milliliters (1/2 cup) honey

tomato sauce

milliliters (1/4 cup) soy sauce

hoisin sauce

garlic cloves, crushed

tsp finely grated fresh ginger

olive oil

1-1 1/2 tsp chilli powder

(about 1.2kg) pork spare rib rashes

Vegetable oil,

jasmine

Mixed salad leaves,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Pork belly barbecue skewers. Need we say more?

Sweet and sour pork belly and pineapple skewers

(about 750 grams) boneless pork rashers (spare ribs)

peeled,

tbs sunflower oil

spring onions, white part finely chopped, green part shredded

(80 milliliters) each hoisin sauce & rice wine vinegar

bao buns (from Asian food shops)

carrot,

daikon,

Coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977462470001&=domain=del

5348771529001-5977462470001

Chef Tom fires up the Yoder Smokers Flat-Top Charcoal Grill for a rundown on how to smoke Barbecue Pork Spare Ribs over indirect heat in a charcoal grill.

Barbecue Pork Spare Ribs

pork spare ribs, trimmed St. Louis style

Kozlik’s Carolina BBQ Sauce

Plowboys BBQ Yardbird Rub

R Butts R Smokin’ Honey Chipotle Rub

Brown sugar

Reida Farm Wildflower Honey

Light two chimneys of lump charcoal. When the charcoal is red-hot, dump each one at opposite ends of the Yoder Smokers Flat-Top Adjustable Charcoal Grill, leaving the center of the grill open and without charcoal.

Position one grate in the center of the grill (the second grate can be removed for this cook). Set up a FireBoard 2 Wireless Thermometer to monitor the grill temperature, with an ambient thermometer clipped in the center of the grate.

Add a couple of chunks of smoking wood (we used cherry), or small splits (hickory) to the charcoal beds to add smoke and heat. Try to stabilize the temperature in the 250ºF-300ºF range. As the temperature drops, add more chunks of unlit lump charcoal and smoking wood to maintain the heat. If the coal bed gets too small, light a new chimney of charcoal and add when hot. You can also manage the heat by closing down the vents on the top and bottom (leave about 1/4 open) of the grill to minimize airflow, which keeps the temperature lower and allows for a longer burn time with your charcoal.

Slather the ribs with Kozlik’s Carolina BBQ Sauce. Season with Plowboys Yardbird and R Butts R Smokin’ Honey Chipotle.

Place the ribs on the smoking rack in the center of the grill. There should be not direct heat from the charcoal underneath the ribs, or they will scorch.  Smoke the ribs, maintaining the temperature of the grill as described above, until a dark reddish mahogany brown bark is formed on the surface. Remove the racks of ribs from the grill.

Lay out four sheets of foil (two per rack).

For sweeter ribs, add about 1/3-1/2 cup brown to the foil, in the shape of a rack of ribs. Drizzle a couple of tablespoons of Reida Farm Wildflower Honey over the sugar. Place the ribs meat-side down on top of the sugar and honey. Wrap tightly in foil.

For less sweet ribs, simple double wrap in foil with nothing added.

Return the ribs to the grill and continue cooking until tender. Looking at the ends of the bones, the meat should move freely from the bone when twisted.

Finish your sweet ribs by brushing them with Firebug Mild Grillin’ Sauce while still warm. Slice and serve.

Finish the less sweet ribs by brushing them with the Kozlik’s Carolina BBQ Sauce while still warm. Slice and serve.

https://www.youtube.com/watch?v=8k3O59Y38jY

Chef Tom fires up the Yoder Smokers Flattop Charcoal Grill for a rundown on how to smoke Barbecue Pork Spare Ribs over indirect heat in a charcoal grill.

Barbecue Pork Spare Ribs on the Yoder Smokers Flat-Top Charcoal Grill

Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis spare ribs. By starting them in a low and slow sous vide water bath, the ribs are rendered moist and tender before they&#039;re finished on the grill for that smoky flavor we all love in traditional BBQ ribs. You can use any cut of ribs.

Smoked Sous-Vide-Que Ribs Recipe

slab ribs ((any cut))

¾ teaspoon Morton Coarse Kosher Salt ((¼ teaspoon per pound of ribs))

BBQ sauce

Prep. Remove membrane from the ribs. Salt the meat.

Set up. Prepare a sous-vide immersion circulator such as Joule by ChefSteps according to instructions and set water temperature for 150°F (65.6°C).

Because most slabs are too large for a zipper bag, cut the rack of ribs into 2 or 3 sections and place each in a separate bag. Use a stainless steel spoon to hold the bags under water, carefully submerge them in the water bath until most of the air has been removed, then seal. Once bags are submerged, cook for 24 hours.

If you are not planning on eating the ribs when you are done cooking, you can store the bags in the fridge for a week to 10 days, or in the freezer for a month. Just remove the bags from the sous-vide and submerge in a large container filled with a 50/50 mix of ice and water for at least 30 minutes to reduce the meat&#039;s core temperature. Place bags in the refrigerator until ready to grill.

Fire up. When you are ready to serve, prepare a smoker or a grill for 2-zone cooking and adjust the temp to bring the temperature to about 225°F (107.2°C). Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor.

Cook. Once the grill is ready, remove ribs from the bags, pat dry, and season with Meathead&#39;s Memphis Dust. Place the ribs in the smoker or on the indirect side of the grill. Allow the ribs to smoke for 45 minutes. If the ribs have been chilled after the sous vide process, cook for another 15 to 20 minutes at 225°F (107.2°C) until completely warmed through. During the last five minutes, brush both sides of the ribs with BBQ sauce and close the lid.

Serve. Remove the ribs, slice, and serve.

A superquick family favourite - fab for barbeques

Chinese pork ribs

pork ribs

soy sauce

tbsp clear honey

tbsp vinegar (you can use cider, malt or wine)

tsp Chinese five-spice powder

Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.

Drain the ribs very well, then brush with the glaze – if barbecuing, chill, cover and keep in the fridge for later.

Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

This capital spare ribs recipe is a fantastic fakeaway recipe and simple to make in the comfort of your home. You won’t be ordering takeaway any time soon.

Capital Spare Ribs Recipe

lbs spare ribs (cut 1-inch pieces)

1½ tbsps cooking wine

salt

½ tsp pepper

cornstarch

tbsp ketchup

garlic

tsp sugar

⅛ tsp sesame oil

green onions

Sesame seeds

Oil (for fying)

Marinate

Marinate the ribs in cooking wine, salt, pepper, cornstarch, and egg for 1 hour.

While they are marinating, make your sauce. Mix ketchup, garlic, soy sauce, sugar, and sesame oil in a small bowl. 

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Top 20 spare ribs recipes from across the web

The most viewed spare ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jim Harrison’s Caribbean Stew

Meathead's Last Meal Ribs Recipe

No-Wrap Smoked Pork Spare Ribs on t...

Oven BBQ Pork Spare Ribs

Char siu spare ribs

Pork spare ribs coca-cola barbecue ...

Spicy pork spare ribs

Sweet and sour pork belly and pinea...

Barbecue Pork Spare Ribs

Smoked Sous-Vide-Que Ribs Recipe

Chinese pork ribs

Capital Spare Ribs Recipe

Spare ribs sweet chili

Pit Boss Smoked 3 2 1 Ribs

Instant Pot Spare Ribs

Korean Braised Spare Ribs With Soy ...

Butcher Paper Ribs

Smoked Asian Style Spare Ribs

Smoked Spare Ribs (Texas Style)

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The most viewed spare ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine