In this post I want to show you how to grill spare ribs. Spare ribs are meatier than baby backs so they take a little longer.
The first thing to do when you are preparing ribs is to remove the fascia or the membrane from the back. This is very easy to do. All you have to do is grab it with a paper towel and pull it off. Here is a video showing you how to do this.
We are going to make a paste with spices for these ribs and then let them sit in the fridge for a couple of hours before we grill them. They will then be seared on high heat and then cooked for two to three hours on indirect or very low heat. This will render us an exquisite final product that everyone will enjoy.
The final step for these will be to slather them in barbecue sauce. I like using my homemade bbq sauce made with apple juice.
This is how to grill spare ribs that are finger licking good:
4 slabs pork spare ribs
3 cups brown sugar
1 tablespoon dry mustard
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coarse salt
1 teaspoon cayenne
Barbecue sauce of your choice
• Rinse and pat dry the ribs. Cut out the excess fat. Remove membrane from the back by pulling it with a paper towel.
• In a bowl mix all the dry ingredients. Add the vinegar, a little at a time, until you have a paste.
• Generously rub all the ribs on both sides.
• Cover and refrigerate for 2 hours.
• Heat your grill on high. If you have a gas grill light only half of the burners. If you have a charcoal grill, light all your coals and pile them up on one side. Place the ribs on the heat and sear them. Move them to the unlit side of the grill and cook them indirectly for 2 hours or cook them on low heat if your grill is not big enough. Play the times by ear. If you want the meat to be softer, cook the ribs for longer.
• Slather the ribs with barbecue sauce. Cook for an additional 15 minutes until sauce caramelizes.
• Remove ribs from grill and cut individually.
• Serve with extra barbecue sauce.