Spareribs

Shown: Oktoberfest Ribs with Apple Sauerkraut

In the Meat Case

Butcher Tips

Try using aromatic woods such as hickory, mesquite, apple, or cherry and add to the preheated coals to give the meat a distinctive flavor.

Spareribs Basics

Description: Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor. These ribs are the least meaty variety of ribs, but full of flavor. Spareribs are typically larger and heavier than back ribs.
 
St. Louis style ribs are spareribs with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. These often are the best type of ribs for recipes that require browning in a frying pan because the ribs are straight and flat. 

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.
 
 

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