With spareribs there are many ways that lead to tender spareribs and no one is the best. But with which preparation do you get the best spare ribs? There’s only one way to find out. Then you fill your barbecue with spare ribs and prepare them in different ways. So we did. All for you. Do not mention it. We like to do that.
We bought 6 almost identical baby back ribs and prepared them in 2 different ways. Unwrapped, and wrapped according to the 3-2-1 method aluminum foil and butcher’s paper. This way we get 3 different spareribs that we, and the neighbors, could try.
Preparing spare ribs
We will all prepare the spare ribs in the same way. Then we can compare them best. We’re going to peel them off first. During the preparation, that fleece becomes a kind of parchment that just doesn’t taste good. Fortunately, you can easily remove that membrane. You press a breakfast knife between the bone and the membrane and pull it up until you can get a finger under it. Then you pull it right off the meat. This way you are ready with the 6 spareribs in no time.
Then we will provide the spare ribs with a little Worcestershire sauce where the dry rub can stick to. You can also use mustard or olive oil or Tabasco. We use Worcestershire. We can’t pronounce it, but we do think they are just a little bit tastier. That can also be in our heads of course. Maybe that’s something for another test.
We had already mixed a great dry rub for spare ribs, so we throw it over all ribs with an even layer. So it won’t be the dry rub. Whichever way you want to prepare the spareribs. This dry rub not only provides a delicious taste, but also the so-called bark. That is a delicious crust of dried herbs, pork fat and smoke. And because spare ribs are so long and thin, you have a lot of bark in relation to the meat.