Delicious Barbecued Spareribs
Get ready to fire up the grill and tantalize your taste buds with my delicious barbecued spareribs recipe! These finger-licking ribs are a crowd-pleaser and perfect for any barbecue or family gathering.
I’ve perfected this recipe over the years, combining the right balance of spices and cooking techniques to ensure that every bite is packed with flavor. So grab your apron and get ready to impress your friends and family with these mouthwatering ribs that will have everyone coming back for seconds. Trust me, once you try these barbecued spareribs, you’ll never look at ribs the same way again!
The History of Delicious Barbecued Spareribs
Barbecued spareribs have a long and rich history that traces back to Indigenous American and African culinary traditions. The concept of cooking meat low and slow over a flame dates back thousands of years, but the specific style of barbecued spareribs, as we know them today, likely originated in the Southern United States.
In the American South, particularly in regions like Memphis, Tennessee, and Kansas City, Missouri, and let’s not forget Kentucky where I currently reside, barbecued spareribs have become a staple of Southern cuisine and a popular dish at backyard cookouts, picnics, and barbecues.
Spareribs are cut from the belly area of the pig, below the baby back ribs and above the sternum. They are known for their rich, fatty meat and are often cooked using a variety of methods, such as smoking, grilling, or roasting.
To make delicious barbecued spareribs, the meat is typically coated with a seasoning rub or marinade, then slow-cooked over low heat for several hours to allow the flavors to meld and the meat to become tender and juicy.
Delicious Barbecued Spareribs
Equipment
- 1 large kettle with a lid
- 1 liguid measuring cup
- 1 medium saucepan
- 1 large butcher knife or chef's knife
- 1 Lage spoon
- 1 boiler pan with a rack
- 1 pastry or sauce brush
Ingredients
- 4 lb Spareribs, cracked in half, lengthwise
- 2 tsps salt
- ½ tsp pepper
- 1 onion, peeled and quartered
Barbecue Sauce
- ½ cup ketcup
- ¼ cup chili sauce
- ½ cup light brown sugar, firmly packed
- ½ cup cider vinegar
- Dash Cayenne pepper
- 1 clove garlic, it should be crushed
- ½ tsp dry mustard
- ¼ cup Worchestershire sauce
- 1 tbsp lemon juice
- 2 tbsps chpped onions
Instructions
- First in the large kettle , put the ribs, salt, pepper, onion along with 3 quarts of water, and let it all come to a boil. Then please turn down the heat, cover with the lid and let simmer covered for about 1½ hours, or until really tender. Now draib,
- While the spareribs and other ingredients in the large kettle are simmering, make the barbecue sauce. Take the medium saucepan and combine all of the ingredients for the sauce. Do not cover, but simmer these ingredients , making sure to stir occasionally for about 1 hour.
- Place the spareribs on the rack inside of the boiler pan and brush them with the sauce. Now you will broil the spareribs about 5 inches from the heat, while continuing to baste them frequently with the sauce, for about 10 minutes on each side.
A tangy, sweet, and smoky barbecue sauce is often used to glaze the ribs towards the end of cooking, adding a caramelized crust and extra flavor.
Over time, different regions in the South have developed their own unique variations of barbecued spareribs, using different spice blends, cooking techniques, and sauces. These regional differences have led to a wide range of delicious barbecued sparerib recipes that cater to different tastes and preferences.
Today, barbecued spareribs are enjoyed all over the world and can be found on menus in restaurants, food trucks, and at home gatherings. They are a beloved comfort food that brings people together to enjoy good company and great food.