Pork Spare Ribs Recipe

Pork spare ribs: The main protein in this dish, providing a rich and hearty flavor.

Bbq sauce: Adds a sweet and tangy glaze to the ribs, enhancing their taste.

Olive oil: Used to rub the ribs, helping to lock in moisture and flavor.

Salt: Essential for seasoning and bringing out the natural flavors of the meat.

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

Garlic: Freshly minced garlic infuses the ribs with a robust, aromatic flavor.

When preparing pork spare ribs, it's essential to ensure even seasoning. After rubbing the ribs with olive oil, salt, pepper, and minced garlic, let them sit for at least 30 minutes before cooking. This allows the flavors to penetrate the meat more deeply. Additionally, when applying the bbq sauce in the final step, consider using a basting brush to evenly coat the ribs, ensuring a uniform glaze and enhanced flavor.

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

• pork spare ribs - Substitute with chicken thighs: Chicken thighs are a versatile and tender option that can absorb the flavors of the bbq sauce well.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that can complement the other ingredients in the recipe.

• bbq sauce - Substitute with honey mustard sauce: Honey mustard sauce provides a tangy and sweet alternative that pairs well with meats.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• olive oil - Substitute with canola oil: Canola oil is another neutral-flavored oil that works well for cooking and marinating.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the dish.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity to season the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and spice, which can elevate the dish's flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, offering a similar flavor with a more convenient form.

• garlic - Substitute with shallots: Shallots provide a milder and sweeter flavor compared to garlic, adding a subtle depth to the dish.

• Allow the pork spare ribs to cool completely at room temperature. This helps prevent condensation, which can make the ribs soggy.
• Once cooled, wrap the ribs tightly in aluminum foil or plastic wrap. This ensures that the ribs stay moist and flavorful.
• Place the wrapped ribs in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• 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.
• To reheat, preheat your oven to 250°F (120°C). Place the ribs on a baking tray and cover with aluminum foil to retain moisture. Heat for 20-30 minutes or until warmed through.
• If reheating from frozen, allow the ribs to thaw in the refrigerator overnight before following the reheating instructions. This ensures even heating and maintains the quality of the meat.
• For a quick reheat, you can use a microwave. Place the ribs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.
• If you prefer a crispy exterior, finish reheating the ribs on a grill or under a broiler for a few minutes after warming them in the oven or microwave. This will give them a delightful texture and enhance the bbq sauce 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 tray.
  4. Heat in the oven for 20-30 minutes until warmed through.
  5. 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.
  4. Unwrap the ribs and brush with extra bbq sauce.
  5. Grill for an additional 5 minutes to caramelize the sauce.

• Microwave Method:

  1. Place the pork spare ribs on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and heat in 1-minute increments until warmed through.

• 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.
  4. Remove from the bag and, if desired, sear on a hot pan for 1-2 minutes per side.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the pork spare ribs in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, turning occasionally, until warmed through.
  5. Brush with additional bbq sauce if desired.

• Oven: Used to bake the pork spare ribs at a consistent temperature.

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

• Aluminum foil: Covers the ribs to retain moisture during the initial baking period.

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

• Knife: Minces the garlic cloves for the rub.

• Cutting board: Provides a surface to mince the garlic and prepare the ribs.

• Measuring cups: Measures the BBQ sauce accurately.

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

• Tongs: Helps to handle the ribs without piercing the meat.

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

Marinate overnight: Prepare the pork spare ribs with olive oil, salt, pepper, and minced garlic the night before to enhance flavor and save time on the day of cooking.

Use a slow cooker: Instead of baking, use a slow cooker to cook the ribs on low for 6-8 hours. This method is hands-off and ensures tender meat.

Pre-made bbq sauce: Opt for a high-quality, store-bought bbq sauce to save time on making your own.

Foil packets: Wrap the ribs in individual aluminum foil packets for quicker cooking and easier cleanup.