Pork Spare Ribs

Description

Spare ribs are arguably the most popular type of ribs. They are cut from the bottom section of the ribs (with baby back ribs on top) and breastbone. They have straight, flat bones with more marbling throughout the meat than baby backs.

How much is enough?
If it’s your first time buying ribs, figuring out just the right amount to buy can be confusing. Spareribs are sold in a single, large slab and, although a full slab of ribs might seem like way more meat that you need for a couple of people, it’s good to remember that at least half of that (if not more) is bone. Hence, one slab can feed about two people.

Hot tips:
Spare Ribs are super versatile and quite easy to cook. These are the essential things to know to get them right every time:
1/ Start with a dry rub or marinade a day in advance. The more time the flavors of the rub have to seep into the meat, the deeper the flavor you can expect;  especially since most rubs and marinades have enough salt to help tenderize the meat.

2/ Don’t cook spareribs straight from the fridge. Allow roughly 12 to 14 hours for the meat to thaw in the refrigerator before cooking. Then, let them sit at room temperature for about 30 minutes before you get started.

3/ Add barbecue sauce at the end of cooking. Whether grilling or cooking ribs in the oven, adding the sauce late in the game will prevent flare-ups and burning.

The Easiest Cooking Method
Spare ribs benefit from low, slow cooking, and the easiest way to do that at home is in the oven. Start off with a few minutes under the broiler to brown the meat, then the ribs can be baked at a low temperature for several hours until they become super tender. For the very best results when cooking ribs in the oven, avoid setting the ribs directly on a baking sheet. Instead, set a wire rack over a baking sheet, then place the ribs on top in a single layer. Lifting the meat up allows heat to circulate on all sides.


Hormone-free, Antibiotic-free. Free range. Australian pork