Tender, juicy, fall-off-the-bone spare ribs are the ultimate BBQ dream, but achieving that perfect texture can be tricky. Many recipes focus solely on grilling, leading to dry, tough meat or uneven cooking. This recipe elevates your rib game with a unique two-step process: boiling and then grilling. Boiling the ribs initially breaks down tough connective tissue, ensuring maximum tenderness, while the grilling imparts that irresistible smoky flavor and satisfying char. Forget burnt or raw ends – this method delivers consistent perfection every time.
This foolproof method combines the best of both worlds, resulting in ribs so good, they'll disappear faster than you can say "BBQ sauce." Prepare for an explosion of flavor and texture as we guide you through each step of our boiled and grilled spare rib recipe, ensuring your next BBQ is a resounding success. Ready to transform your rib-cooking skills? Let's get started!
Tools Needed
- Pot
- Heat-resistant container
- Ziploc bag (optional)
- Barbecue grill
Ingredients
- Spare Ribs: 400g (or more)
- Water
- Sugar
- Salt
- Ketchup
- Worcestershire Sauce
- Grated Garlic
- Tabasco Sauce
Step-by-Step Instructions
Step 1. Prepare and Pre-Cook the Ribs
- Prepare the spare ribs by making a cut in the membrane on top of the bone to make it easier to separate from the bone.
- Place spare ribs in a pot and cover with water. Bring to a boil.
- Once boiling, remove any scum from the surface. Reduce heat to low and simmer for 15 minutes.
- Remove the cooked spare ribs and place them in a heat-resistant container.
- Season the spare ribs with sugar and salt. Add enough of the boiling water used to cook the ribs to the container. Let it cool completely.
- Refrigerate the seasoned spare ribs and barbecue sauce until ready to grill (at least half a day, or up to 7 days before).
Step 2. Make the BBQ Sauce
- Prepare the barbecue sauce by mixing ketchup, sugar, Worcestershire sauce, grated garlic, and Tabasco sauce to your liking.
- Refrigerate the seasoned spare ribs and barbecue sauce until ready to grill (at least half a day, or up to 7 days before).
Step 3. Grill the Ribs
- Grill the spare ribs over an open flame until lightly browned on both sides. Then brush generously with the prepared sauce and continue grilling.
Step 4. Serve
- Serve and enjoy!
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Cooking the ribs slowly over low heat prevents the meat's flavor from disappearing.
- Using a heat-resistant container to store the ribs prevents the bag from tearing and the meat from getting soggy.
- Allowing the seasoning to seep into the meat while it cools enhances the flavor.
- Pre-boiling the ribs ensures they cook through evenly on the grill, preventing burning and undercooking.
- Pre-boiled ribs create less smoke on the grill.
Nutrition
- Calories: 600-800
- Fat: 40-55g
- Carbs: 20-30g
- Protein: 45-55g
FAQs
1. What's the best type of ribs to use for this recipe?
St. Louis-style spare ribs are ideal because of their meaty consistency and even thickness. Baby back ribs also work well.
2. Can I skip the boiling step?
While you can grill only, boiling ensures incredibly tender ribs, especially if you're working with tougher cuts. Skipping it risks dry, tough ribs.
3. How do I know when the ribs are done?
The ribs should be tender enough to easily pull apart with a fork. The internal temperature should reach around 190-205°F (90-96°C). Look for a nice bark on the exterior and glistening appearance.
With this boiled and grilled method, achieving perfectly cooked spare ribs is no longer a gamble but a guaranteed success. Say goodbye to burnt edges and undercooked centers, and say hello to unbelievably tender, flavorful ribs that will impress even the most discerning BBQ enthusiast. So fire up your grill and get ready to experience rib perfection!