The easiest way to prepare our ribs is to cook them in the crock pot. Put 2 racks in the pot with a jar of your favorite sauce (Toigo Bourbon Apple Bbq Sauce is a favorite at our house), and 1-2 cups chicken stock or water. Put it on low for about 4-6 hours. When you come back, you will have dinner and relatively little mess. For the more adventurous cook we have collected the following recipes with links to the source. The recipes were chosen for popularity and the relative ease in method. Try them out and let us know what you think!
½ cup honey
½ cup soy sauce
2 cloves garlic, crushed
3 tablespoons ketchup
4 pounds pork spareribs, cut into serving pieces.
1. In a pan large enough to fit the ribs, combine the honey, soy sauce, garlic, ketchup and ½ cup water. Marinate the spareribs in this mixture in the refrigerator for several hours, turning a few times.
2. Preheat a gas or charcoal grill to low. Arrange the spareribs on a hinged grill basket and cook over a low flame, basting occasionally, for 1 ½ hours or until the ribs are shiny brown and fork-tender. As the meat cooks, the basket should be turned frequently so that neither side gets charred. Serves 4.
1 tablespoon extra virgin olive oil
3 or 4 cloves garlic, peeled and lightly smashed
2 or 3 sprigs rosemary, or 1 teaspoon dried rosemary
1 dried red chili
2 pounds pork spare ribs, cut into individual ribs
Salt and pepper
1 cup dry white wine or water
1 lemon, washed and sliced as thinly as possible
1 cup oil-cured olives
1. Put oil in a deep skillet or casserole over medium-high heat. Add garlic, rosemary, and chili. When they begin to sizzle, add ribs. Brown ribs on both sides, for a total of about 10 minutes, sprinkling lightly with salt and pepper as they cook. Add wine or water and allow it to bubble away for a few seconds, then add lemon and olives.
2. Cover and adjust heat so mixture simmers as gently as possible. Cook, turning ribs every 10 minutes or so (if mixture threatens to dry out, add a little more liquid). When ribs are tender, after about 30 to 40 minutes of cooking, serve them, with olives, lemon and sauce spooned over them.
Salt and Pepper Pork Spare Ribs
2 racks (3 to 4 lbs) pork spareribs
1 tablespoon Szechwan peppercorns
1 tablespoon Kosher salt
1. Toast Szechuan pepper in a dry skillet over low heat for 1 to 2 minutes until fragrant. Cool and grind in a coffee grinder or mash with a mortar and pestle with the salt until peppercorns disappear. Season meat with the spice mixture on both sides and let sit at room temperature for 1 hour.
2. Preheat oven to 375 degrees. Place rack in shallow pan and roast uncovered for 45 minutes. Reduce oven temperature to 325 degrees, cover pan with aluminum foil and continue roasting until the meat easily pulls off of the bones, about one or one and a half more hours.
Memphis Dust (Dry Rub for Spare Ribs)
3/4 cup firmly packed dark brown sugar
1/2 cup sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Smoky Sauna Indoor Ribs
1 slab of baby back ribs
4-6 teaspoons Memphis Dust
1 tablespoon vegetable oil
1 cup of barbecue sauce
1) Use a broiler pan if you have one. If you don’t have a broiler pan you can use any pan with a wire grate on top. A roasting rack inside a pan will do. You can even use an oven grate with a pan underneath. The idea is to keep the meat from wallowing in the fat that renders from the meat when cooking, and catch the plentiful drips so they don’t hit the bottom of the oven and catch fire. If necessary, cut the slab to fit over the pan. Coat the convex (meaty) side with oil and season it with Memphis Dust. Do not oil and season the concave (bone) side. It has a tendency to burn in the next step. If time permits, you can wrap the meat with plastic wrap and let it sit in the refrigerator overnight. The oil helps the rub penetrate slightly, like a dry marinade, and both the oil and rub also help the meat brown and form a crust.
2) About 3 1/2 hours before dinner, put an oven rack in the middle of the oven. Put the broiler pan onto the rack and pour in enough hot water to fill it about 1/2″ to 1″ deep. Place the meat on the rack above pan, meaty side down right above the water. Broil (on medium if your oven offers the option) for about 5 minutes watching it carefully with the door of the oven open partially. Leaving the door open makes sure the broiler doesn’t switch off. The fat on the underside should start to bubble and melt and the bottom should brown. Do not let it burn. When it is brown, turn it over, meaty side up. Switch to bake for 3 hours at 225°F and close the oven door. Check every 30 minutes or so to make sure the water has not evaporated. If it has, add more.
3) Use the bend test to make sure it is done. When it is, turn the slab meaty side down. Slather the bone side with the sauce and broil for 5 minutes with the oven door partially open or until the sauce bubbles, watching closely to make sure it doesn’t burn. We leave the door open so the oven cools a bit and to make sure the thermostat doesn’t turn off the broiler. Repeat for the meaty side. Serve.