How To Cook Pork Spareribs

To cook pork spareribs, select a high quality meat and rub. There are many ready rubs available in the market that can be used to make spareribs. You will also need a barbeque sauce for glazing. The best way to cook spareribs is on the barbeque or in the oven. If you like smoked spareribs use wood chips – hickory or mesquite work well on the barbeque.

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Trim the excess fat and meat to make sure the meat cooks evenly. Also remove the thin silver membrane coating the meat with a paring knife. If it is not removed, it makes the meat very chewy and tough to eat. Use a paper towel to hold the membrane if it is slippery, and pull it off the meat.

To cook on the barbeque cover the meat generously with the rub and coat evenly. Wrap the ribs with a piece of aluminium foil well, and leave it in the fridge to marinate for ten to twelve hours. This is a crucial step as it ensures that the meat cooks well and is flavourful after cooking.

Soak the wood chips in water beforehand. You can cook spareribs on a charcoal or gas barbeque. Indirect heat is usually used to cook spareribs to make sure it is tender. There is also a rack that is used to place the ribs on the grill, but if you do not have one, turn off the middle burners and cook the meat in the middle with indirect heat from the side burners.

For smoky flavour put the wood chips, wrapped in foil, on the grill and let it smoke. Punch holes in the foil pouch first. Once done, place the meat on the middle grill and smoke for two to two and a half hours. Turn the ribs two or three times while cooking. Baste the meat with barbeque sauce for the last 15 minutes of cooking. Coat both sides repeatedly till the sauce gets over. This caramelises the sugar in the barbeque sauce that sticks to the meat and adds flavour.

To cook in the oven, heat it to a temperature of 375°F. Marinate the ribs in the brown, sugar and vinegar or a rub of your choice. Cook for thirty to thirty five minutes, then brush with a barbeque sauce and keep for another fifteen minutes or so. To measure doneness, measure the temperature. Cooked ribs read 180°F on a meat thermometer.

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