Recipe Details

Simple Spareribs

Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 slabs pork spareribs, about 6 pounds total
2 tablespoons vegetable oil
kosher salt
pepper
barbecue sauce, (optional)

Cooking Directions


Prepare fire for indirect-heat cooking in a covered grill. Rub ribs with vegetable oil and season both sides with salt and pepper. Place ribs, not overlapping, over indirect heat on grill. Close grill hood and cook ribs for 1 1/2 to 2 hours, until ribs are very tender.

In final minutes of grilling, baste ribs with barbecue sauce, if desired. Cut and serve ribs with remaining sauce on the side.

Serves 6.

Nutritional information per serving with barbecue sauce.

Serving Suggestions

Very basic rib recipe. Use your favorite sauce. Tip for incredibly tender ribs: After cooking, remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to 1 hour. Finish getting the rest of your meal together and have some extra sauce on the table.

Nutrition Information

Calories: 610 calories
Protein: 38 grams
Fat: 43 grams
Sodium: 1060 milligrams
Cholesterol: 155 milligrams
Saturated Fat: 15 grams
Carbohydrates: 15 grams

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About the Cut: Spareribs

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

These curved ribs are the least meaty variety of ribs, but the lean meat is still full of flavor. Spareribs are typically larger and heavier than back ribs.


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Butcher's Tips

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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