Pork Spare Ribs Recipe

Pork spare ribs: These are the star of the dish, providing a rich and savory flavor when cooked properly.

Bbq sauce: This adds a sweet and tangy glaze to the ribs, enhancing their flavor.

Olive oil: Used to coat the ribs, helping the seasoning stick and adding a touch of richness.

Salt: Essential for seasoning the ribs and bringing out their natural flavors.

Black pepper: Adds a bit of heat and depth to the seasoning mix.

When preparing pork spare ribs, ensure to remove the membrane from the back of the ribs before seasoning. This thin, silver skin can become tough and chewy when cooked. To do this, slide a knife under the membrane at one end of the ribs, then use a paper towel to grip and pull it off completely. This step allows the seasonings and bbq sauce to penetrate the meat more effectively, resulting in more flavorful and tender ribs.

• pork spare ribs - Substitute with beef short ribs: Beef short ribs have a similar texture and can be cooked in the same way, providing a rich and hearty flavor.

• pork spare ribs - Substitute with lamb ribs: Lamb ribs offer a unique flavor and can be a great alternative for those who prefer a different type of meat.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that can complement the ribs well.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and slightly tangy flavor, making it a good alternative for a different taste profile.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in cooking.

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a high smoke point, making it a great alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, reducing the need for additional salt.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to spice up the dish if desired.

• Allow the pork spare ribs to cool completely after cooking. This ensures that condensation doesn't form inside the storage container, which could lead to soggy ribs.
• Wrap the ribs tightly in aluminum foil or plastic wrap. This helps to maintain their moisture and flavor.
• Place the wrapped ribs in an airtight container or a resealable freezer bag. If using a freezer bag, try to remove as much air as possible before sealing.
• Label the container or bag with the date. This helps you keep track of how long the ribs have been stored.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, thaw frozen ribs in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the ribs.
• Reheat the ribs in a preheated oven at 300°F (150°C) for about 20-30 minutes, or until they are heated through. You can brush them with additional bbq sauce before reheating to enhance their flavor.
• For a quicker reheating option, use a microwave. Place the ribs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the pork spare ribs on a baking tray and cover them with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes until the ribs are warmed through.
  4. For extra flavor, brush with additional bbq sauce during the last 10 minutes of reheating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil to prevent them from drying out.
  3. Place the wrapped ribs on the grill and heat for about 10-15 minutes, turning occasionally.
  4. Unwrap and brush with more bbq sauce, then grill for an additional 5 minutes to caramelize the sauce.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Add a splash of water or bbq sauce to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and, if desired, finish on a hot grill or under a broiler for a few minutes to add a crispy exterior.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the ribs in the skillet and cover with a lid.
  4. Heat for about 10-15 minutes, turning occasionally, until warmed through. Add more bbq sauce during the last few minutes for extra flavor.

• Oven: Used to bake the ribs at a consistent temperature for even cooking.

• Baking tray: Holds the ribs while they bake in the oven.

• Aluminum foil: Covers the ribs to keep them moist during the initial baking period.

• Basting brush: Used to apply the BBQ sauce evenly over the ribs.

• Tongs: Helps to handle the hot ribs safely when removing them from the oven.

• Measuring cup: Measures the BBQ sauce accurately.

• Measuring spoons: Measures the olive oil, salt, and black pepper accurately.

• Knife: Useful for trimming any excess fat from the ribs before cooking.

• Cutting board: Provides a safe surface for trimming the ribs.

• Serving platter: Holds the ribs after they have rested and are ready to be served.

Pre-marinating the ribs: Marinate the pork spare ribs overnight with olive oil, salt, and black pepper to save time on the day of cooking.

Use a slow cooker: Cook the ribs in a slow cooker on low for 6-8 hours instead of baking, then finish with bbq sauce in the oven for 15 minutes.

Batch cooking: Double the recipe and freeze half of the cooked ribs for a quick meal later.

Pre-made bbq sauce: Use a high-quality, store-bought bbq sauce to cut down on prep time.