what's your best spare ribs recipe?

[stainesmassif]

we are playing 'come dine with me' tomorrow night and it's my turn to cook. i'm doing spare ribs and used to have a great recipe by ronnie barker. or corbett....from the food aid recipe book in the 80's. anyway, can't find it, does anyone else have any good recipes, the slower the better?
thanks mumsnet!

impatient bump!

really? does no one like spare ribs recipes?

I do/I adore them.

I don't have specific measurements but will put tomato sauce, chilli sauce, honey, soy, garlic and ginger in a bowl, mix up and add ribs, basting now and again.

Cook after a few hours.

If I want it more American style,.I may add mustard to marinade and would then serve with home made cornbread and coleslaw.

If I want it more Asian, will add 5 spice powder and serve with steamed rice and stir fry veg.

I have about 4kg in my freezer right now, ready for a big dinner on Friday.

thanks moondog, do you cook them slow and low or medium and not so slow?

Slower is best as all the sugar in the marinade makes them catch easily.
Need regular turning too.
I could live on ribs!

ok, think will make marinade up now and do them overnight. will let you know my score!

Yes, do!

we have started poaching slowly for 1 hour at least first, in water/apple juice/bit of cider added. Also an onion roughly chopped and a star anise if going more asian. THEN marinade whilst hot, let get to room temp. Any marinade as others have said above but always needs more tomato ketchup than you think

Personally then get dh to barbeque them, ideally, as he is grilling king. He says do over moderate heat and keep basting with thin layer marinade every time you turn. Failing this roast in hot oven for 20-30 mins. No stress about whether they are cooked through, and poaching means they really do fall off bone. Can use de-fatted stock with any leftover shredded meat as basis for great noodle soup too.

Slow and low.

Preferably smoked for about 10 hours

Here's a recipe:

3 tbsp brown sugar
2 tbsp paprika
2 tbsp salt
2 tsp chili powder
2 tsp ground cumin
1 tsp onion powder
2 tsp ground pepper

That's for two racks of ribs.

Mix, rub into the ribs, chill for 4-24 hours, and cook at 130 (or 120) degrees Celsius for six hours, turning every two hours, or until they are falling apart. Serve with bbq sauce.

Preferably do it in a charcoal kettle bbq or smoker. If you do, you'll need an oven/similar thermometer to make sure it's not too hot. The coals should be placed on either side of the grate, nothing in the middle, with the ribs in the middle (not over the coals), preferably on a rib rack. And put a cup of wood chips, which need soaking for one hour, onto the coals to get extra smoke.

You could also try this:

www.barbecuebible.com/featured/ribs/first_timers_ribs.php

eeky - have never thought of poaching them before - great idea, will bear in mind for next time (ribs currently marinating in fridge since last night)

someguy - will use your timings in fan oven, bit cooler i guess. unfortunately ribs are not in rack form, but already split. guess that cuts down cooking time.

will keep you posted - and am definitely doing barbecuebible ribs next time - they sound fab!