Tender Spareribs – juicy, flavorful, and simply irresistible
Spareribs are one of the ultimate classics when it comes to hearty barbecue dishes or slow-cooked specialties. Slightly crispy on the outside, fall-off-the-bone tender on the inside – that’s how perfect ribs should be. With the right marinade and a slow cooking process, they become incredibly juicy and flavorful.
Whether grilled, baked or smoked, spare ribs are a real highlight for anyone who loves savoury, smoky flavours. In this recipe, I'll show you how to prepare spare ribs that are guaranteed to please everyone.
Tender Ribs that Fall Off the Bone
Tender Ribs that Fall Off the Bone – A Year-Round DelightThese spareribs are perfect any time of year! After a flavorful marinade and slow cooking in the oven, the meat becomes so tender it falls right off the bone. For those who prefer not to use a grill, they can also be crisped up in the oven – ideal for cooler days. Whether at a summer BBQ or cozy indoors, these ribs are sure to impress every time!
Ingredients
- 3 kg Pork Spareribs
- 300 ml tomato ketchup
- 150 ml apple juice
- 150 ml honey
- 3 medium onions, diced
- 3-4 garlic cloves, crushed
- 2 ½ tablespoons brown sugar
- ½ teaspoon ground ginger (or 1 teaspoon if you like more ginger)
- 5-6 dashes of Tabasco (adjust to taste)
- 3 teaspoons black pepper
- Salt to taste
- 3 tablespoons Worcestershire sauce
- 7 tablespoons soy sauce
- 3 teaspoons medium mustard
- 7 tablespoons dry red wine
- 1 teaspoon garlic powder
- 100 ml barbecue sauce
Instruction
- Preparation
- Prepare the Marinade:Combine all ingredients (except the spareribs) in a pot and mix well.
- Simmer over medium heat for about 30 minutes until slightly thickened.
- Taste and adjust seasoning, adding more Tabasco, garlic, or other spices as desired.
- Prepare the Spareribs:While the marinade is simmering, wash and pat dry the spareribs.Cut the ribs into portions of about 6 bones each.
- Marinate the Spareribs:Generously brush the spareribs on both sides with the cooled marinade.Place the marinated spareribs in a sealed container or wrap in plastic wrap and let them marinate in the refrigerator overnight.
- Cook the Spareribs:Preheat the oven to 150°C (300°F) using top and bottom heat.
- Lay out aluminum foil (double layer recommended) and wrap the marinated spareribs into foil packets.
- Place the foil-wrapped spareribs on a baking tray with the bone side down and cook in the oven for about 3 hours (cooking time may vary depending on the thickness of the ribs).
- Grill the Spareribs:After baking, let the spareribs rest for a few minutes, then unwrap.
- Place the ribs on a hot grill and brush with any remaining marinade.Grill until crispy on both sides, allowing the ribs to become tender and easily fall off the bone.
- Serve:Serve the spareribs hot off the grill.
- Bon appétit!
Notes
The ribs can easily be finished in the oven. After slow-cooking, unwrap the ribs from the foil and place them on the oven rack. Place a baking sheet underneath to catch any dripping marinade. Then set the oven to a high grill setting and grill the ribs for about 10–15 minutes until they have a nice, crispy crust. This way, they’re perfectly prepared even in cooler weather!
Nutritional values
Calories: 2434kcal | Carbohydrates: 92g | Protein: 119g | Fat: 176g | Saturated Fat: 57g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 64g | Trans Fat: 2g | Cholesterol: 600mg | Sodium: 1765mg | Potassium: 2325mg | Fiber: 2g | Sugar: 78g | Vitamin A: 468IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 8mg
Tried this recipe?Let me know how it was!
