Spare ribs
Spare ribs, a mouthwatering dish, first tantalized my taste buds in Sweden. These succulent cuts of meat originated in the southern United States and have journeyed across borders to become a beloved dish worldwide. In Sweden, they undergo a unique preparation, blending local flavours with global inspiration.
Spare ribs hold a cherished place in the barbecue world, offering a flavourful cut of meat. Derived from pork belly and side areas, they feature rich marbling and tender meat, making them a favourite among meat enthusiasts. These succulent ribs boast a perfect balance of meat, fat, and connective tissue, ensuring a mouthwatering experience with each bite.
Slow-cook, smoke, grill, or roast spare ribs create a versatile canvas for culinary creativity. Their distinctive taste and versatility have made them a staple in various global cuisines. They are popular in American barbecue, as well as in Asian and European dishes. The preparation methods can range from simple seasoning to intricate marinades. This showcases the adaptability of spare ribs in accommodating diverse flavours.
Our barbecue rub perfectly balances rich paprika smokiness and subtle cayenne heat to add depth and complexity to your dishes. Whether you’re firing up the grill for a backyard barbecue or slow-cooking ribs to perfection, our rub is your secret weapon for achieving mouthwatering results every time.
Spare ribs
Ingredients
1 cup = 250ml
- 1 rack of Spare ribs/Baby ribs/Any pork rib approximately 1 kg
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp smokey chilli optional
- 1 tsp liquid smoke optional
- 2 tsp brown sugar
- Salt
- 2 tbsp mustard sauce
- 1 cup Barbecue sauce
Instructions
- Remove the membrane from the back of the ribs. This helps the seasoning penetrate better.
- Pat the ribs dry with paper towels.
- In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and smokey chilli until well combined.
- Rub the ribs on both sides with the mustard sauce and liquid smoke (if using).
- Rub the dry rub mixture all over the ribs, covering them thoroughly. You can use your hands to massage the rub into the meat for better flavour penetration.
- Let the ribs sit at room temperature for about 30 minutes to allow the flavours to penetrate. If you have time, let the ribs marinate in the refrigerator for at least 1-2 hours, or even overnight. This will enhance the flavour.
- Preheat your oven to 140°C.
- Place the seasoned ribs on a baking sheet lined with aluminium foil, meaty side up.
- Cover the ribs tightly with another sheet of aluminium foil, creating a sealed packet.
- Bake in the preheated oven for about 3.5 to 4 hours, or until the meat is tender and easily pulls away from the bones.
- Brush them with barbecue sauce during the last few minutes of cooking.
- If you prefer a caramelized, crispy exterior, you can finish the ribs on a preheated grill or under the broiler for a few minutes on each side.
- Once cooked to your desired tenderness, let the ribs rest for a few minutes before slicing between the bones and serving.
- The ribs are done when the meat has pulled back from the bones and you can easily insert a toothpick between the bones with little resistance.
- Slice between the bones and serve with your favourite side dishes.
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