Vers gegrilde spareribs met een glanzende BBQ-glaze op een olijfhouten serveerplank, gegarneerd met verse kruiden en gegrilde knoflook, vers van de barbecue.
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spareribs

Spareribs that fall off the bone, have a flavorful crust and are beautifully caramelized: it all starts with a good marinade or dry rub. Fortunately you don't have to be a BBQ champion for that. With the right spice mix and a little patience you can make spareribs at home that everyone will come back for.

In this article we explain how to marinate spareribs, what the difference is between a marinade and a dry rub, and share a simple recipe that pairs perfectly with the spices and sauces from Natural Spices.

Want to know more about the difference between a marinade and a dry rub? Also read our blog: Marinade vs. dry rub: what is the difference?

Why marinate spareribs?

A marinade or dry rub not only adds more flavor. During cooking the spices form a delicious crust and the spareribs get their characteristic BBQ taste.

A good spice mix provides:

  • more depth of flavor
  • a nice caramelized exterior
  • a perfect balance between savory, sweet and spicy
  • juicy spareribs

The meat itself does not become much more tender from the marinade. That mainly happens by slow cooking at a low temperature.

 

Dry rub or wet marinade?

Many pitmasters choose a dry rub for spareribs. You rub the meat with spices and optionally a small amount of oil.

A wet marinade also contains ingredients like oil, soy sauce, ketjap, lemon juice or vinegar.

Both methods work excellently. Which you choose mainly depends on the flavor profile you want to achieve.

Dry rub

  • Intense spice flavor
  • Nice BBQ crust
  • Less preparation

Wet marinade

  • Extra layers of flavor
  • Ideal for Asian or sweet variations
  • Suitable when you marinate the spareribs for longer

How long should spareribs marinate?

For the best result let spareribs marinate for at least 8 hours.

Even better is:

  • at least 8 hours
  • preferably 12 to 24 hours
  • covered in the refrigerator

Take the spareribs out of the refrigerator about 30 minutes before cooking so the meat can come to temperature.

 

Removing the membrane

There is a thin membrane on the back of spareribs.

Always remove this before seasoning. This allows the flavors to penetrate the meat better and makes the spareribs more tender.

Use a blunt knife to loosen the membrane and then carefully pull it off with kitchen paper.

 

Recipe: Spareribs with Beef BBQ Chief

Ingredients (4 people)

  • 1 kg spareribs
  • 2 tablespoons olive oil
  • 3 tablespoons Beef BBQ Chief
  • 1 teaspoon smoked paprika powder (optional)

Glaze sauce

  • 5 tablespoons Beasty BBQ
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

Preparation

1. Marinate the spareribs

Pat the spareribs dry.

Mix the olive oil with Beef BBQ Chief and optionally the smoked paprika powder.

Rub the spareribs generously.

Cover and let marinate for at least 8 hours.

2. Slow cook

Preheat the oven or BBQ to 150°C.

Wrap the spareribs tightly in aluminum foil.

Let them slowly cook for about 2½ to 3 hours.

3. Glazing

Mix Beasty BBQ with honey and apple cider vinegar.

Remove the spareribs from the foil.

Brush generously with the sauce.

Bake another 20 to 30 minutes without foil.

Glaze two more times during this for a nice sticky BBQ layer.

 

Also delicious: Asian spareribs

Want to try something different?

Marinate the spareribs with:

  • 2 tablespoons Beef BBQ Chief
  • 3 tablespoons ketjap manis
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic

Glaze the spareribs with Sticky Korean Kiss and garnish with sesame seeds and finely sliced spring onion.

 

Spareribs on the BBQ

On the BBQ spareribs gain even more smoky flavor.

A popular method is the 3-2-1 method:

  • 3 hours indirect cooking
  • 2 hours wrapped in foil
  • 1 hour glazing without foil

Work at about 110 to 120°C for this.

 

Can you make spareribs in the airfryer?

Yes. Especially smaller spareribs are very suitable for the airfryer.

First cook them for about 30 to 35 minutes at 160°C.

Then glaze them with Beasty BBQ and bake another 5 to 8 minutes at 190°C for a nicely caramelized crust.

 

Which spices go well with spareribs?

Spareribs get their characteristic taste from a combination of savory, sweet and spicy flavors.

Think of:

  • paprika
  • garlic
  • onion
  • black pepper
  • cumin
  • smoked paprika
  • chili
  • mustard
  • oregano

With Beef BBQ Chief you already have these flavors nicely balanced, so you don't need to measure out lots of separate spices.

 

What to serve with spareribs?

Delicious combinations are:

  • baked potatoes
  • coleslaw
  • corn on the cob
  • grilled vegetables
  • potato salad
  • crusty baguette
  • fresh cucumber salad

Frequently asked questions

1. How long should spareribs marinate?

At least 8 hours. For the best flavor let them marinate 12 to 24 hours.

2. Is a dry rub better than a marinade?

That depends on the desired result. A dry rub provides a sturdy spicy crust, while a wet marinade adds extra layers of flavor. Also read our blog about the difference between a marinade and a dry rub.

3. Do you have to glaze spareribs?

Yes. By glazing the spareribs several times with BBQ sauce during the last 20 to 30 minutes you create a nice shiny, lightly caramelized crust.

4. Why do my spareribs become tough?

Usually they haven't been cooked long enough at a low temperature. Slow cooking is more important than long marinating.

5. Can I marinate spareribs a day in advance?

Yes. In fact, marinating 12 to 24 hours often gives the tastiest result.