Pork Spare Ribs Recipe

Pork spare ribs: The star of the dish, these ribs are known for their rich flavor and tender texture when cooked properly.

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

Garlic powder: Provides a subtle, savory depth to the seasoning mix.

Onion powder: Adds a mild, sweet onion flavor to the spice rub.

Salt: Enhances the overall flavor of the ribs.

Black pepper: Adds a hint of heat and complexity to the seasoning.

When preparing pork spare ribs, it's crucial to ensure the spice rub is evenly distributed. To achieve this, pat the ribs dry with a paper towel before applying the spice mixture. This helps the spices adhere better to the meat. Additionally, for a deeper flavor, let the seasoned ribs sit in the refrigerator for at least an hour before baking. This allows the spices to penetrate the meat more thoroughly.

• 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 chicken thighs: Chicken thighs are a versatile and tender cut that can absorb the flavors of the marinade and sauce well.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory profile that can complement the meat similarly to BBQ sauce.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor that can mimic the taste of BBQ sauce in many recipes.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder can provide a similar depth of flavor with a slightly sweeter note.

• onion powder - Substitute with dried minced onion: Dried minced onion can offer a similar flavor profile and texture when rehydrated during cooking.

• onion powder - Substitute with leek powder: Leek powder provides a mild onion-like flavor that can enhance the dish similarly.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• salt - Substitute with celery salt: Celery salt can add a unique flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and can be used interchangeably with black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, but can still provide the necessary spiciness.

• Allow the pork spare ribs to cool completely at room temperature before storing. This helps to prevent condensation, which can make the ribs soggy.

• For short-term storage, place the ribs in an airtight container or wrap them tightly in plastic wrap and then in aluminum foil. Store in the refrigerator for up to 3-4 days.

• For long-term storage, wrap the ribs in plastic wrap and then in a layer of aluminum foil. Place the wrapped ribs in a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to reheat, thaw the ribs in the refrigerator overnight if frozen. Preheat your oven to 250°F (120°C).

• Place the ribs on a baking sheet lined with aluminum foil and cover with another piece of foil to retain moisture. Heat in the oven for 20-30 minutes or until warmed through.

• For a quicker reheating method, you can 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.

• To maintain the bbq sauce's caramelized texture, you can brush a little extra sauce on the ribs before reheating in the oven or microwave.

• Avoid reheating the ribs multiple times, as this can dry them out and diminish their flavor.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the pork spare ribs in aluminum foil to retain moisture.
  3. Place the wrapped ribs on a baking sheet and heat for 20-30 minutes, or until warmed through.
  4. For a crispy finish, unwrap the ribs and broil for an additional 3-5 minutes.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the pork spare ribs in aluminum foil.
  3. Place the wrapped ribs on the grill and heat for 10-15 minutes, turning occasionally.
  4. Unwrap and grill for an additional 5 minutes to get that smoky, charred flavor.

• Microwave Method:

  1. Place the pork spare ribs in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 3-5 minutes, checking halfway through to ensure even heating.
  4. Let the ribs rest for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the pork spare ribs in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 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 caramelize the bbq sauce.

• Stovetop Method:

  1. Place the pork spare ribs in a skillet with a splash of chicken broth or water.
  2. Cover the skillet with a lid and heat on low for 10-15 minutes, turning occasionally.
  3. Remove the lid and increase the heat to medium-high for a few minutes to crisp up the edges.

• Oven: Used to bake the pork spare ribs at a consistent temperature of 300°F (150°C).

• Mixing bowl: Used to combine the garlic powder, onion powder, salt, and black pepper.

• Baking sheet: Provides a flat surface to place the ribs on while they bake.

• Aluminum foil: Used to cover the ribs, ensuring they stay moist during the baking process.

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

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and black pepper accurately.

• Tongs: Handy for handling the ribs without burning yourself.

• Knife: Useful for trimming any excess fat or unwanted parts from the ribs before seasoning.

• Cutting board: Provides a safe surface to prepare the ribs before cooking.

• Oven mitts: Essential for safely handling hot items from the oven.

• Serving platter: Used to present the ribs once they are cooked and rested.

Prepare the spice rub ahead: Mix the garlic powder, onion powder, salt, and black pepper in advance and store in an airtight container.

Use pre-made bbq sauce: Save time by using your favorite store-bought bbq sauce instead of making it from scratch.

Line the baking sheet: Use aluminum foil to line the baking sheet for easy cleanup.

Double the recipe: Cook extra pork spare ribs and freeze leftovers for a quick meal later.

Preheat the oven early: Start preheating the oven while you prepare the ribs to save time.