|Grilled spareribs or baby back ribs, get a boost first in the oven and then take a final sear on the grill.|
Grilled Pork Spareribs or Baby Back RibsNow that the rain has moved outta here and the sun has resurfaced, I was in the mood to hit the grill for dinner today. I know that some of you are hunkered down inside due to unexpected spring ice storms and snowfall, but maybe this'll give ya a glimmer of hope that summer is really just around the corner! And, maybe when y'all are relaxing and enjoying your summer, you'll think of us in the Deep South while we are meltin' right about that same time.
So I figured it'd be a good time to show y'all that other rib recipe I mentioned in my other rib post. Back when I was doin' yet another diet, Lisa, one of the gals on the board I was frequenting gave me this recipe.
Now first - here's what I know about the differences between baby back ribs and spareribs.
Spareribs are from the belly area of the hog. They are generally large and fairly meaty, but they do contain more fat, and consequently, more flavor than baby back ribs do. These are often referred to as St. Louis style ribs.And that's pretty much all I know.
Baby back ribs or pork loin back ribs are from the loin area of the hog. They are much leaner and the most tender of the ribs. They are also the most expensive.
Now, on to the recipe. These you start in the oven and finish off on the grill, but nobody really has to know that! Like the other ribs I recently posted, yes, these are very tender, but because they are seared on the grill, they hold up better to hand-holdin' bone-gnawin', which if you think about it is about half the fun of eating ribs really. Just remember, when you go to transfer the ribs from the pan to the grill, use a pair of long handled grill tongs to slide up underneath the ribs and sort of gently slide them off of the pan onto the grill. Otherwise, these are tender enough that they may fall apart on you, especially the baby backs.
As I mentioned on the previous rib post, I always remove the membrane on spareribs. I don't find it necessary to do this on baby back ribs, but it can be tough on spareribs, so first you'll want to remove the membrane on the backside of the ribs.
Then, flip them over to the top side and you'll see an extra flap of meat. That is generally pretty tough and inedible meat to me, so I always remove it.
Lift it and gradually work the knife underneath and slice it off.
Until you have a clean rack of ribs that is ready to season!
We are going to use steak seasoning. No, you did not read that wrong! Lisa used Tone's Canadian Steak Seasoning, but I have this Weber Chicago steak seasoning, which works perfectly fine. I suppose you could use whatever kind of seasoning that you want really, but Lisa used steak seasoning, so I use steak seasoning.
And of course, a little bit of my standby favorite Certified Cajun seasoning.
Sprinkle both generously all over the ribs on both sides.
Lay the ribs on a foil lined baking sheet (just for easier clean up) and tightly wrap the pan with about 4 layers of foil so no steam escapes. Bake at 250 degrees F for about 3 hours for a single rack of ribs, 3-1/2 to 4 hours for two racks, shifting the pans around about halfway through. When the ribs pull away from the bone like this, they are pretty much done, but we're gonna do the big finish on the grill.
As you see, these cooked ribs without the dry rub are much more pale than the ones that are open roasted and have the dry rub on them, but we're gonna resolve that here in a sec. Right now, you'll want to generously slather the ribs on both sides with some homemade sauce, or just use your favorite bottled sauce...
...and sear them on both sides in a preheated and very hot grill. Again, remember, when you go to transfer the ribs from the pan to the grill, use a pair of long handled grill tongs to slide up underneath the ribs, gently grasp them and just kind of pull them off of the pan onto the grill. Otherwise, these are going to be tender enough that they may fall apart on you, especially if you are grilling the baby backs.
Now lookie here - that's what I'm talkin' about!!
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Grilled Pork Spareribs or Baby Back Ribs©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours 15 min >| Yield: About 4 to 6 servings
- 1 rack of pork spareribs or baby back ribs
- Weber Chicago or Tone's Canadian Steak Seasoning, or your favorite steak seasoning
- Slap Ya Mama, or your favorite Cajun/Creole Seasoning
- Barbecue sauce, homemade or your favorite commercial sauce
Preheat oven to 250 degrees F. Prepare the ribs by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save it for seasoning.
Line a baking pan with aluminum foil. Sprinkle a generous amount of the steak seasoning and Cajun seasoning on both sides of the ribs. Cover tightly with several layers of aluminum foil and bake at 250 degrees F for 3 hours, or until the meat begins to pull away from the bone.
Preheat the grill to high. Uncover and brush barbecue sauce on both sides of the ribs. Using long tongs to go under the ribs, carefully transfer them to the grill and sear on both sides. Use tong to remove and let rest before slicing into individual serving pieces.
Serve with a side of extra barbecue sauce and any of the usual BBQ food fare - maybe one or more of these sides - southern style potato salad, or how about a different and delicious baked potato salad instead? Or, try a pasta salad, baked beans, corn on the cob, or coleslaw.
Leftovers? Build a BBQ Sundae!
Print Sauce Recipe
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