pork spare ribs

Pork spare Ribs are basted in BBQ sauce and baked for several hours, until tender and falling off the bone.

Oven BBQ Pork Spare Ribs

tsp kosher salt

oz bbq sauce

cornbread

coleslaw

mac and cheese bites

red potato salad

Preheat oven to 300F.

Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).

Slice in between the bones to cut the racks into individual ribs.

Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss the ribs well, until evenly coated with the sauce. Then place them all meaty side up.

Cover the ribs very tightly with foil, and cook for 1 hour and 45 minutes.

Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.

Baste the ribs with the remaining barbecue sauce and bake for another 20-30** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!

Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

Char siu spare ribs

(150 grams) caster sugar

(55 grams) sea salt flakes

five-spice powder

garlic powder

(about 6) pork spareribs

(115 grams) honey, melted

White sesame seeds,

(250 grams) fermented bean curd (from Asian grocers)

(185 milliliters) hoisin sauce

(125 milliliters) ground bean sauce (from Asian grocers)

rose wine (mei kuei lu chiew – from Asian grocers)

sesame oil

Add a little wow-factor to your midweek meals with these smoky pork ribs.

Smoky pork ribs with corn, beans and tomato salsa

American-style pork spare ribs

(125 milliliters) good-quality barbecue sauce

(60 milliliters) oyster sauce

Worcestershire sauce

¼ cup (60 grams) brown sugar

tsp smoked paprika

corn cobs,

runner beans

cherry tomatoes, halved

garlic clove, crushed

tbs apple cider vinegar

(60 milliliters) extra virgin olive oil

lime,

Flat-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852842001&=domain=del

5348771529001-5981852842001

Learn step by step how to prepare perfectly smoked 3-2-1 ribs on a Pit Boss pellet grill!We cover how to prep, season, cook, and sauce your ribs using the 3 2 1 Method and why the Pit Boss pellet grill makes it so easy to cook these ribs.Whether you’ve got baby back ribs, St. Louis Cut, or a full untrimmed rack of pork spare ribs, we’ve got you covered to modify this tried and true 3 2 1 technique as needed.

Pit Boss Smoked 3 2 1 Ribs

Racks of Ribs (Baby Back or St. Louis Style)

Tbsp Yellow Mustard

Your Favorite BBQ Sauce

Dark Brown Sugar

Paprika

Tbsp Course Ground Black Pepper

Salt

Tbsp Chili Powder

Tbsp Granulated Garlic

Tbsp Onion Powder

Tsp Cayenne Powder (optional for heat)

Apple Juice

Apple Cider Vinegar

Cup Dark Brown Sugar

drizzles drizzles Honey

drizzles Parkay Squeeze butter

drizzles Tiger Sauce

Remove the membrane from the back each rack of ribs using a knife to get it started in one corner, then grabbing on with a paper towel and pulling towards the opposite corner.

Apply a thin layer of yellow mustard to the front and backs of each rack of ribs and rub to coat entirely.

Use your favorite BBQ rub or mix the Rib Rub ingredients listed above together in a bowl or shaker.

Apply a generous amount of rub to the fronts and backs of each slab of ribs. Its ok to leave some rub leftover to apply more throughout the cook if needed.

Let the rub set on the ribs at room temperature for about 20-30 minutes before putting them on the Pit Boss.

While the rub is setting, mix the apple juice and apple cider vinegar together in a spray bottle.

Prepare the Ribs and Spritz

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit Boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Once the Pit Boss is making smoke and down to 250°F, place the ribs on the grill with the thickest sides to the right (the hotter end of the grill). Use a Rib Rack if preparing more than 4 racks of baby back ribs at once.

Close the lid and let the ribs cook for about 90 minutes. You can spritz gently as necessary to keep the meat moist if it begins to look dry.

After 90 minutes rotate the ribs if one side appears darker than the other and begin checking them about every 15-20 minutes.

While they are smoking, you can prepare your foil and wrapping ingedients.

Stage 1 - Smoke the Ribs

Lay out 2 long pieces of heavy duty aluminum foil on top of each other on the counter, long enough to double wrap the rack of ribs front and back with the two pieces. Repeat with the other rack.

Spread ½ cup of brown sugar on each set of aluminum foil, then drizzle some honey, parkay squeeze butter, and Tiger Sauce on each. (this is optional)

Once the ribs are a nice dark amber color and especially if you begin to see any very dark burning on the bones or ends, usually around the 2.5 hour mark, remove them from the grill using tongs or heat resistant gloves.

Place the ribs face down into each pile of aluminum foil and add more of the ingredients to the back (top) of the ribs if you wish.

If you would rather not use the wrapping ingredients listed above, place the ribs in the foil face up and add a small amount of apple juice, soda, or beer to the aluminum foil to add some moisture.

Wrap the ribs tightly in the double layer of aluminum foil and place back on the Pit Boss and continue to cook at 250°F.

Stage 2 - Wrap the Ribs

Begin checking the ribs after about 45-60 minutes and every 15 minutes after that. Once you see the meat pulling away from the ends of bones and tenderizing, you can take them out of the foil. This may only take 1 to 1.5 hours for baby backs rather than 2 for St. Louis Cut and untrimmed spare ribs.

Carefully remove the ribs from the foil and save the juices in the foil to add to your sauce later. Place the ribs back on the Pit Boss, face up, and cook for about 30 more minutes at 250°F before saucing.

While the ribs are cooking, prepare your sauce by mixing you favorite sauce(s) together with some of the juices retained from the foil. Mix in a cup or bowl and set aside.

After the ribs have been back on the Pit Boss unwrapped for about 30 minutes and firmed back up a little, gently brush the sauce on with a basting brush.

Close the lid and continue cooking for another 30 minutes to let the sauce thicken and set on the meat.

Stage 3- Firm and Sauce the Ribs

Remove the ribs from the Pit Boss and let them rest for about 15 minutes.

Turn the ribs upright on their edge so that you can more easily see the ribs running along the bottom up and own.

Using a good meat slicing knife cut from top to bottom between the bones in the center of the racks to serve a half rack to each person. Or you can cut them into 2-3 rib portions of serving on a platter to a larger crowd.

Include some sauce on the side for guests to add extra if they desire and enjoy!

Slicing and Serving the Pit Boss 3 2 1 Ribs

https://www.youtube.com/watch?v=bvm1U-TfQX8

The absolute best Smoked Ribs on my Pit Boss Austin XL. I bought a pack of spare ribs and trimmed them up to a St. Louis style rib. I seasoned these ribs with a SPG and Killer Hogs BBQ Rub. These Ribs are to die for and will impress even the most snobbiest BBQ eaters! ENJOY!

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The BEST Smoked Ribs | How To Smoke Ribs | Pit Boss Austin XL

Use your Instant Pot to make the most tender and soft pork ribs you ever tried. Marinate in the easiest pork rib marinade and cook these ribs in less than an hour.

Instant Pot Pork Spare Ribs

1½ rack pork ribs

scallions

pork rib marinade

parsley

1½ Tablespoon chili powder

1½ teaspoon smoked paprika

salt

pepper

Remove the membrane from the back of your...

Remove the membrane from the back of your pork ribs.

Then combine the spice rub ingredients in a...

Then combine the spice rub ingredients in a small bowl. Mix with a small spoon to combine

Rub ⅔ of the spice rub on the...

Rub ⅔ of the spice rub on the ribs, then turn and rub the remaining seasoning  on the other side of the ribs

Now brush the pork rib marinade for grilling...

Now brush the pork rib marinade for grilling on the meat side of the pork ribs

Place a trivet rack in your Instant Pot....

Place a trivet rack in your Instant Pot. Add a cup of water and 2 tablespoons of pork rib marinade

Put the ribs on top of the trivet...

Put the ribs on top of the trivet with the meaty side curled facing outwards

Close the lid on the Instant Pot and...

Close the lid on the Instant Pot and secure. Put the valve in the sealing position. Set to manual and pressure cook on for 25 minutes

Natural release for 10 minutes then use the...

Natural release for 10 minutes then use the quick release valve to release the remaining pressure

Preheat the oven to broil. Put the ribs...

Preheat the oven to broil. Put the ribs in a baking tray.

Brush the pork rib marinade on the ribs...

Brush the pork rib marinade on the ribs and broil for 4 - 6 minutes until the sauce on top bubbles and caramelizes

If desired brush more marinade on the ribs...

If desired brush more marinade on the ribs and return into oven for a couple of minutes

Watch closely as the marinade can burn easily....

Watch closely as the marinade can burn easily. Serve immediately

Easy BBQ Pork Spare Ribs slow-cooked in the oven always come out juicy, tender, and full of flavor thanks to Dr. Pepper and a smoky, brown sugar rub!

BBQ Pork Spare Ribs

brown sugar, packed

black pepper

chili powder

smoked paprika

onion powder

St. Louis-Style Spare Ribs

canola or avocado oil

Dr. Pepper (or Coca-Cola)

liquid smoke (optional)

Preheat the oven to 325° and have ready a very large baking dish or roaster. Combine all of the rub ingredients in a small bowl and set aside.

On a large work surface, remove the membrane from the ribs, pat dry with a paper towel, and rub with oil. Add about 2/3 of the rub to both sides of the ribs and rub to adhere.

Pour Coca Cola and liquid smoke into the pan. Add the ribs, and pat the remaining rub on the top of the ribs.

Bake for 2 hours (uncovered), basting the ribs with Coca-Cola every 30-45 minutes or so. Remove the oven, cut, and serve!

I made these today and they were so yummy and simple. I've done ribs different ways but think this will be my new go to for the oven. Southern and Mexican style foods are my favs so I really enjoy your site!

I always order these when getting a Chinese, but I am going to have to try making them myself. They look pretty simple.

OMG these are amazing.  My husband flipped over them!

Okay -- I'm so totally intrigued by these spare ribs.  The Dr. Pepper is something I'm definitely going to have to try this week.  These look out of this wold!

This was really good. We're going to make it again this weekend

Its all about the brown sugar rub!! So tasty on these ribs.

I made these tonight and they were so good! My three year-old even ate some!

I used cherry coke but OMG delicious!! Best ribs ever, homemade and restaurant.

Great flavors and a perfect summer dish! Wonderful photos too!

I am drooling with the look of this delicious pork ribs. Baked amazing. Mouth melting and yum.

These look juicy and luscious! I am going to have to try your Dr. Pepper trick! I haven't done that before!

The absolute best Chinese Spare Ribs coated in a rich black bean garlic sauce. Prepped in less than 10 minutes and slow simmered until the meat is tender and falls off the bone.

Chinese Spare Ribs

baby back pork ribs

black bean garlic sauce ((1/2 a jar,

soy sauce

dry sherry

sugar

chicken broth ((or more to cover))

cornstarch

broth

white rice

In a large pot, combine all ingredients for the ribs (except broth) and mix thoroughly until coated. Then pour chicken broth over ribs until just covered.

Bring to a boil, then adjust heat to a very gentle simmer. Cover and cook for 2 to 2 &amp; 1/2 hours until ribs are tender and fall off the bone. (*see note)

Gently transfer the ribs to a big bowl with a slotted spoon.

To thicken the sauce: in a small bowl, whisk together the cornstarch, soy sauce, and 1/2 cup hot broth from the pot until combined and cornstarch is dissolved. Then slowly whisk the mixture into the pot and gently simmer for an additional 1 minute, or until thickened.

Add the ribs back to the pot and gently toss to coat.

Serve over cooked white rice and garnish with diced scallions.

Yes, this is a recipe that is going to be a keeper for me.  The sauce is easy to make and I have enough sauce to keep for another meal and add meatballs.  Thank you.

This is a great recipe. Hubby loved it very much. Thanks for sharing this.

A friend share this recipe on Facebook and I couldn't wait to make it. It did not disappoint - FANTASTIC!

::drools:: SO yummy and SO easy. Leftovers the next day were just as good!

Truly awesome dish. We all loved the combination of flavors. My husband said I must put this one in the permanent recipe book.

This was an absolutely incredible meal! Rich and so flavorful - everyone loved it! Couldn't believe how easy it was. Will definitely make again and again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611009688/zahzylzdziqcs9wdu6zv.mp4

Large pieces of sweet and savory pork ribs coated in an umami-packed glaze. This super-simple pork rib recipe has the same great flavor as traditional Vietnamese caramelized pork ribs, but takes fewer steps.

Top 8 pork spare ribs recipes from across the web

The most viewed pork spare ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oven BBQ Pork Spare Ribs

Char siu spare ribs

Smoky pork ribs with corn, beans an...

Pit Boss Smoked 3 2 1 Ribs

Instant Pot Pork Spare Ribs

BBQ Pork Spare Ribs

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Lazy Pan-Fried Lemongrass Pork Ribs...

Top 8 pork spare ribs recipes from across the web

The most viewed pork spare ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven BBQ Pork Spare Ribs

Char siu spare ribs

Smoky pork ribs with corn, beans an...

Pit Boss Smoked 3 2 1 Ribs

Instant Pot Pork Spare Ribs

BBQ Pork Spare Ribs

Chinese Spare Ribs

Lazy Pan-Fried Lemongrass Pork Ribs...

The most viewed pork spare ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine