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Easy Spare Rib Recipe??

Does anybody have a really easy spare rib recipe?

I don't really mind the length of cooking time, but I don't want to brine, dry rub, wet marinade, you know, take fifteen steps before I can actually cook them.

So easy but delicious is what I'm looking for.

Any cooking method can be used . . grilling, oven braising, slow cooker, etc.

Thanks for your help !

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  1. My favorite way to do spareribs is to sprinkle liberally with salt and pepper, toss the rack in a roasting pan and slap it in a 325 oven for an hour and a half to two hours. They render most of their fat, become fall-off-the-bone tender on the inside and nicely browned and crispy on the outside. Serve with a mess o' greens, some skillet cornbread and a baked sweet potato and you have one of my all time favorite meals.

    1 Reply
    1. re: agoodbite

      James Beard has exactly this recipe in his autobiography and it is delicious. Simple pure porky goodness...

    2. Peel the membrane (back ribs only), coarse salt & black pepper, barbecue with indirect heat & wood smoke (not mesquite) at around 225* for about 3-4 hrs (back ribs) 4-5 hrs (spare ribs). Sauce at the end if you like.

      3 Replies
      1. re: rjbh20

        Why not mequite? I've used mesquite, and had ribs come out tasty enough. I mean, it's by no means my favorite wood for pork (that would probably be apple), but if that's what you've got, it's alright. Why single it out?

        1. re: cowboyardee

          Mesquite has a lot of resin in it and is also very dense, both of which make it great for charcoal, which burns hotter than most other hardwood charcoal. So its a great heat source for grilling.

          However, the same resin makes for a bitter smoke, which is why its my least favorite wood for barbecue. And in Texas, where mesquite is everywhere, the top bbq places (at least the ones I've been to) use post oak.

          1. re: rjbh20

            Fair enough. Like I said, it's not my favorite smoking wood either, but IMO it's good enough to use when that's what you have easiest access to.

            I find hickory to have a bitter smoke as well, but i like it. Bitterness doesn't necessarily mean unusable.

      2. Easy recipe...

        Rub down your spare ribs with salt, pepper, chili powder, garlic powder, onion powder, and paprika.

        Wrap the whole thing in foil, place on a large baking sheet, and cook @ 325 for 3 hours (maybe less depending on the sixe of the cut).

        Once the meat shrinks back and you have clean exposed bones, rmove from the oven and foil and toss it on a hot BBQ grill while basting in BBQ sauce, occasionally turning to get the exterior and sauce nice and caramelized, about 15-20 mins.

        ...and you're done!

        The oven task pretty much 'steams' the meat and renders out the fat. The grill helps crisp it up and gives some good smokey flavor. So, you end up with a nice crust on the outside, but fall off the bone tender.

        EDIT: You can even use the drippings after pulliing it out of the oven, and mix them with the BBQ sauce in a pan on the stove before basting on the grill.

        1. I can understand not wanting to brine because it can be a pain (large pot, room in fridge, boiling then cool down) but a dry rub takes 10 minutes tops (less than 5 minutes if you use a bought rub). Why the aversion to seasoning the meat?

          1. this isn't fancy, but it sure is good.

            Mix 1 bottle of barbecue sauce (or 8 oz of your own) with 1 cup of orange juice.

            Pour it over 2 pounds of ribs (country ribs, spare ribs..whatever).

            Wrap it tightly with two layers of heavy foil and bake at 300 for 2-3 hours.

            I thought my BIL was gonna bust at the seams before he stopped eating.

            1. Depends on waht flavor i want. sometimes i just slather mustard over it and apply a dry rub. low and slow on indirect heat for a few hrs until desired tenderness.

              or if i want to do it asian style... s&p, sear. apply wahtever sauces you want (i use soy sauce, some black bean sauce, lemongrass, mirin or chinese rice wine,) and braise it for a few hrs. In fact, I think I will do this later on this week...

              1. This Alton Brown baby back recipe is quite good, and very easy. I usually smoke the ribs for 20 minutes or so after braising, but it's not necessary.

                http://www.foodnetwork.com/recipes/al...

                2 Replies
                1. re: bear

                  It's not spare ribs, but oh man, that's a good recipe (and easy, too)

                  1. re: sunshine842

                    Ya, I've only done it with baby back ribs, but I'm sure St. Louis style would work really well, too.

                2. This is a very simple but tasty method for the oven that my mother used to make and many of my friends have loved over the years:

                  Very thinly slice lemons and onions and place both under and on top of your seasoned ribs. Bake, covered in foil, in a slow oven for a couple of hours. Remove foil and drizzle with your favorite barbecue sauce. Raise the temp in the oven and finish cooking until the sauce, lemons and onions are sizzling and cooked to your desired crispiness.

                  The lemon adds a great tang and anyone can do this, no matter where you can cook.

                  1. I take the slab of ribs and sprinkle both sides with salt and pepper. I would also sprinkle with a mixture of chili powder, cumin, and garlic, but it's optional. Cook on a grill at 325 for a couple hours, turning occasionally. you want to see the ends of the bones poke through. serve with barbecue sauce, if desired. the end.

                    1. Here is what I do with a full slab
                      1) dry rub WITHOUT SALT (yes an overnight cure helps, but you can skip it)
                      2) gas grill-one burner on low with a cast iron smoker box full of soaked hickory chips
                      3) smoke indirectly 2-3 hours adding chips every hour
                      4) wrap in foil and into the oven on low (225 or so) another 3-5 hours depending on the size of the slab
                      5) back on the grill on high with sauce to create the crust-can also be done in the oven under the broiler-but nowhere near as fun.

                      Easy and delish. The smoke flavor is key. A couple of hours over smoke makes a huge difference in the flavor. Tenderness can be achieved by slow cooking in the oven, so no need to sweat over the fire for 8 hours.