Pork Spare Ribs??

[lawdog]

I had a pig butchered last summer and have spare ribs to cook. I was thinking putting on a rib rub and grilling them for a while and then putting them in the crock pot with barbeque sauce for a few hours. ANY better ideas or real recipes?

[Jim Almquist]

I put on a rub and wrap with plastic wrap for 24 hours. Then I smoke for 3-4 hours and finish in the oven wrapped in tin foil for 2-3 hours or when they start to fall apart then I sauce them and give them another 1/2 hour.The house will smell awesome.

[chaffmj]

I like them slow cooked 3 or so hours with indirect heat on my weber charcoal grill. Put the coals on each side and once they are going stand the racks up in the middle, add some hickory chips on the coals and cover. Check on them every half hour or so and move them around or flip them over if needed. I usually cook 3 racks at once so I will rotate them so they all spend some time in the middle. For the last 30 to 45 minutes I will sauce them up and lay them flat on top of each other in the center once again rotating them from top to bottom and adding more sauce. If you want before you put them on the grill you can add your favorite rub or seasonings to them or if you don’t like bbq sauce or if you like your sauce on the side you can skip the part where you lay them flat on the grill. By that time they are basically done and the coals are almost out. I like sauce on mine and do this to get a nice glaze on them.

Chaff

[LABS4ME]

I did this with Beef ribs... but I can't imagine it wouldn't be equally as good with good meaty pork ribs.

Tried a new recipie the other night... My wife wanted some ribs, but not BBQ ribs. I got some beef short ribs and proceeded to try this out. I modified it a little and added a few things... it was spectacular!

2 tblsp. olive oil

2 - 2 1/2 lbs beef short ribs, cut into individual pieces

1 tblsp creole seasoning (I used Emmerils Bayou Blast)

1 cup onions diced

1/2 cup celery

1/2 carrot

1 can chopped tomatoes

2 tblsp chopped or minced garlic

1/2 cup red wine vinegar

2 tblsp. Worcestershire sauce

3 bay leaves

2 tblsp crushed black pepper

1-2 Qt beef broth

1/4 cup chopped scallion (green part only)

1/2 head cabbage

4-5 red potatoes

Heat oil in a dutch oven or large covered pot. Season ribs with creole seasosning, patting it well with your hands. When pot and oil are very hot (almost smoking) add ribs without crowding them and sear on all sides until they form a brown crust on the meat. Do them in batches if necessary. After the ribs are browned and removed from pot, add the onions, celery and carrots. Saute for about 1 minute to very lightly brown them. Stir in the tomatoes, garlic, vinegar, worchesteshire sauce, bay leaves, pepper and ribs, then add just enough broth to cover the ribs. Bring to a boil. Reduce heat to gently simmer, add potatoes cover and simmer until meat is very tender.... about 2 1/2 hours. During the last 30 minutes I added the cabbage. I cut the cabbage into wedges and layed on top of the meat so the broth can soak up into the cabbage. I also spooned some of the broth over the wedges to fully saturate them with the juices cover and finish cooking until meat and cabbage are very tender.

To serve I put 4-5 ribs in the center of a large soup bowl, 1 wedge of cabbage and spoon in some potatoes and other veggies and broth. Top with chopped scallions.

Fantastic! I bet it would work well if you have a chuck roast or pot roast that needs to be used up... give it a shot, you'll love it!

Good Luck!

Ken

[mskyfshntchr]

Well, I enjoy BBQ sauce, so here is how I cook them:

Put the ribs in a 9x13 pan. Slather on a bunch of your favorite BBQ sauce. Cook 1 of 2 ways. Put on the grill for an hour and half or so. Or put in the oven at 325 for an hour and a half or so. When ribs are tender and about ready to fall off the bone they are done.

Then have the grill going and put the ribs on the grill. Put BBQ sauce on them and turn every 2-3 minutes(depending on how hot you have the grill). Keep adding BBQ sauce when you flip. The BBQ sauce will look like a glaze after about 2 or 3 addings of sauce to each side.

Real tasty and a great BBQ flavor when done!!

[Jarrod32]

I always do it the way you suggest...touch 'em up on the grill, then about 9 hours on low in a crock pot full of barbeque sauce. You will need a slotted spoon to get them out...they will fall apart if you try to get them with a fork.

[Harmonica Bear]

Save the BBQ sauce. If your going to throw spare ribs in the crock pot, the only way to go is with sauerkraut. Frau Baermann had this dish down. Serve it over potatoes after removing the bones

2 lbs pork spareribs

1 large can of sauerkraut

1 large chopped yellow onion

1 cup white wine

a little brown sugar

a little water

Salt and pepper to taste

Your good to go.

I am pretty sure there are million variations to this, but this is simple and darn good.

[LABS4ME]

I agree! Pork (any cut) and saurkraut in a crock pot all day is a fantastic meal!

As you said many variations... try the 'barvarian kraut' in there next time... We basically use the same recipie as you though I've never put wine it before... I'll do that next time.

Good Luck!

Ken

[thirdeye]

Spares are my favorite. I like full slabs or the St. Louis trim if I am pressed for time. I do mine the old fashioned way, rub 'em and smoke them until tender. For fall-off-the-bone tender, I will wrap in foil (with some apple juice) during the last hour.

[Ebiz]

Wow that looks good! What temp do you usually smoke them at and for how long?

[thirdeye]

The big slabs like those I smoke at 250° +/- and they can take upwards of 5 or 6 hours. The ribs will have a good bend to them when turning (almost wanting to tear) and also I use a toothpick stuck between the ribs to judge doneness/tenderness.

On loin back ribs (baby backs) I cook at a higher temp because they are a leaner rib and can dry out at lo-n-slo temperatures.