How to make the best spareribs
Make the most delicious, super-sticky spareribs using the 3-2-1 method and smoke them on the Big Green Egg. Tender, juicy and naturally sticky from the sweet-and-sour BBQ sauce. One hundred percent foolproof. And yes, you simply eat them with your hands.
After burgers and chicken, spareribs may well be the most popular BBQ dish of all. The only things you need are the very best-quality spareribs and a little patience. What does it take to make the best spareribs? We consulted the winner of the prestigious Spareribs Trophy, butcher William Hermanussen, and asked him about the most important do’s and don’ts.
Which ribs?
The most common spareribs at Dutch butchers are ribs cut from the loin. These are somewhat smaller ribs with deliciously tender meat. In America, these ribs are also known as ‘baby back ribs.’ Another type of spareribs comes from the belly side. Belly spareribs are cut from the lower part of the ribs, next to the belly. These ribs are larger and have more meat. In America, these spareribs are called St. Louis cut or belly ribs. You also have krabbetjes, which come from the section of the ribs next to the breastbone. Krabbetjes have the least meat, but are particularly flavorful. Among other things, they are used in snert. Hermanussen prefers loin ribs because they have ‘more flavor and character.’
What should you look for when buying ribs?
The ribs should of course be fresh. In other words, they should not smell and should have a beautiful light meat color. The ribs should also be free of bone splinters. Make sure you remove the membrane properly and in its entirety (or ask the butcher to do it). Otherwise, the marinade cannot penetrate properly.
What is the best way to prepare them?
Spareribs are ideally suited to low&slow cooking. That gives you the most tender result. And you do that over an open charcoal fire. For example, with the 3-2-1 method on the Big Green Egg, in which you cook the spareribs in three stages over six hours (see the video below). Still secretly want to go faster? Then you can pre-cook the spareribs in stock. Place the ribs in the stock (do not boil; maximum 70 to 80 °C) and then finish cooking them on the Big Green Egg at a low temperature (125 °C) for about another half hour.
How do I know when my spareribs are done?
You should be able to bend the racks slightly without them falling apart. The meat should still have some bite and should just not be falling off the bone.
Exactly how does the 3-2-1 method work?
First, smoke the ribs in the Big Green Egg for three hours, then wrap them in aluminum foil with some apple juice and cook them for another two hours. Finally, in the last stage, cook them for one more hour without foil so the meat can finish cooking and absorb the sauce.
Getting started
Light the Big Green Egg. Use the convEGGtor for indirect cooking. Also useful: a drip pan and a rack to place the spareribs in. If desired, add some wood chips, such as apple, for extra flavor. Set the temperature to 125 °C.
Removing the membrane
Remove the membrane from the concave side of the spareribs. Do this by sliding a knife between the bone and the membrane. Pull the membrane off along the entire length of the racks.
Rub
Mix all the ingredients for the dry rub. Pat the racks dry with paper towels and thoroughly coat both the inside and outside with the rub.
Cooking: step 1
Place the stainless-steel grate on the convEGGtor. Place the drip pan on the convEGGtor, underneath the grate, and place the racks in the rack on the grate. Smoke for three hours at 125 °C. Once an hour, spray the racks with a plant mister filled with a mixture of apple juice and a little vinegar, so the smoke is absorbed even better and the meat becomes even juicier.
Cooking: step 2
Remove the ribs from the Big Green Egg. They should now have a beautiful golden-brown color. Brush the racks with apple juice. Wrap the racks in aluminum foil and return them to the Big Green Egg for two hours. The meat can now continue cooking without the racks changing color.
Glaze
Remove the ribs from the Big Green Egg and take them out of the foil. Use a brush to coat the racks with BBQ sauce (ready-made or homemade) – this is called glazing. Return the racks to the Big Green Egg and cook for approximately another hour so the flavors of the sauce can penetrate properly and the sauce caramelizes.
Serving
Serve the racks on a wooden board with extra BBQ sauce if desired. Delicious with homemade fries.
This article was created in collaboration with Big Green Egg.
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