Barbecued Pork Spare Ribs are the center of most summer picnics. They can be prepared and cooked in just about any manner conceived. Just about any recipe works, from the one you got from the internet to the family recipe that has been passed down for generations.
There is only one true rule to good ribs. If you boil your ribs, take two cans of sauerkraut and pour it in the pot beside your ribs and enjoy. Par-boiled ribs are a German delicacy and very delicious but they are not barbeque ribs. Marinades and dry rubs can be created or purchased at any grocery store. What we need to do is have a spare rib “basic training”.
1. Choose your Ribs Carefully –
The biggest ribs or the cheapest pack isn’t always the best rib that you can get. Good ribs are a medium (6 inch) base bone and about 14 inches in length or 12 to 14 bones. There should be about 4 inches of boneless meat at the small end of the rack. The bone running along the top of the rib may or may not be there as some stores cut it off. If it is left on, cook it and cut it off after the meat is done.
2. Remove membrane from the bone side
Removing the membrane will enable the heat to pass through the rack of ribs and make it tender. Start the process by inserting a small knife against the bone and lifting the membrane up, separating it from the meat. It’s a little tricky, but you’ll soon get the hang of it. Do not pull off all the fat because that helps tenderize the meat.
3. For Dry Rub Only
Rub the entire rack of ribs with yellow mustard. Don’t worry! It will not affect the taste. The mustard only holds the dry rub on the ribs.
4. Marinate
Place rack “meatside” down in a shallow pan of Marinade overnight. A simple 4 hour marinade can be made of apple cider and crushed garlic.
5.Cook your ribs
slowwwwwly –
If using a kettle grill, bank your charcoal to one side. If using a gas grill, cook at a very low setting. Internal temperature of the ribs should be about 180 degrees when done. Place ribs on the rack boneside down for about 45 minutes. When you flip them over, be careful that the fat drippings don’t cause flare-ups. If you want to sauce your ribs while cooking, do it in the last ½ hour and watch them so that they don’t burn.
Additional tips.
You may add “liquid smoke” to your marinade to increase the smoky taste. You can also buy wood chips for both gas and kettle grills. Be imaginative! There is no wrong way to prepare barbeque ribs……Unless you boil them.