Barbecuing pork spare ribs is a simple process that can be easily modified to make a variety of dishes. To begin, remove the membrane from the meat, as well as any excess fat. Season the spare ribs well at least several hours before cooking, or a few days if you have the foresight, so that the spices have a chance to seep deep into the pork. Set your grill to a low temperature and cook the pork spare ribs for several hours once you’re ready to cook them. You can eat the ribs plain or serve them with a sauce for added flavor.
Before barbecuing pork spare ribs, as with most types of meat, some trimming is required. The most important step is to remove the silvery membrane that runs across the exposed bone on the bottom of the ribs; while the membrane is not harmful, it has an unpleasant texture. If there is any excess fat on the spare ribs, it can be removed as well; however, because the spare ribs will be grilled, the majority of the fat will melt off the meat and add flavor.
Seasoning the meat well in advance of cooking it, anywhere from six to eight hours or one to two days, is one of the most important aspects of making succulent and flavorful barbecue pork spare ribs. From a simple sprinkling of coarse salt and pepper to a more elaborate dry rub or spice paste, you can use any combination of seasonings you want. It’s critical to season both sides of the pork spare ribs, regardless of the seasoning you use. This will ensure that the seasoning flavor penetrates all the way to the center of the meat.
Barbecuing pork spare ribs at a low heat for an extended period of time is the best method. The best grill is a charcoal grill, but you can also use gas or propane. Preheat the grill to around 275°F (135°C) or prepare your charcoal grill to the point where you can leave your hand close to the grates for five seconds without experiencing significant pain. Place the spare ribs on the grill, with the side with the most meat in direct contact with the grates, and cook for two to three hours, checking for flare-ups occasionally. Then flip the ribs over and cook for about an hour with the bone side on the grill.
You can eat the barbecue pork spare ribs as-is at this point, depending on the type of seasoning you used. If you want to use a sauce, you can either baste the ribs while they’re still on the grill, flipping them several times and applying even coats as you go, or add sauce after they’re done. If you’re going to use a sauce, wait until the ribs are completely cooked before applying it, as most sauces will burn if left on the grill for the recommended three to four hours.