I love fall-off-the-bone ribs! They are meaty and easy to share because you feel like you are really getting something good when you have a bone.
What type of ribs do you like? There's baby back, country style, spare...each has their place. Spare ribs have a really decent amount of meat, and I love that ribs let everyone feel like they are getting a true cut of meat since it has the bone. Got guests that don't eat pork? You can throw bbq chicken in the coals as well!
If you're making these in the backyard, go on and roast little potatoes in the oven. You can also drop some potatoes on the grill.
Add some great side dishes to round out your picnic! No Mayo Pasta Salad is great because it fits a lot of allergens. Since you're outside, forage around for a garden salad.
Key Ingredients
Ribs - Pork spare ribs are on the underside of the belly. This is a relatively inexpensive cut if you aren't butchering your own pig.
Liquid - We're going to braise the ribs in liquid. I like beer but kombucha or soda will also work.
Dry rub - It's super easy to make your own. I always include sugar in my rubs to add caramelization when cooked.
How to Make Braised Pork Ribs
***See recipe card below for precise measurements and instructions.***
Step 1: Set up your coals to start getting hot. While those work, whisk the dry rub really well and rub it into the ribs, focusing on the meaty side.
Step 2: You can either do this in a skillet if inside, or straight on a rack over the coals - you are going to "sear" the ribs on both sides.
Step 3: Once browned and smoked, add the ribs to a very large Dutch oven. Add your braising liquid on the side.
Step 4: Cook for around an hour, making sure to check in that your coals are still hot and things are still cooking.
Tips and Tricks
- You can use coal or propane. Propane is easier to adjust but it's also easy to overdo it.
- This isn't the time to use up that can of beer no one likes. The braising really imparts the flavour of the cooking liquid into the meat, so be sure and use one you like the taste of on its own.
- Feel free to store any leftovers in the fridge for a couple days. Reheat in the oven, covered, so they don't dry out.
FAQs
I love spare ribs because they have a lot of bone, which adds that flavour and gives you something to hold on to. They are a bit of a tougher cut, from the pig's belly, so they benefit from low and slow cooking. Country style ribs are up on the pig's shoulder, and short ribs are from cows.
Beer, kombucha, ginger beer all will work well. I like these because they are lower in sugars than juice (though I know apple juice will work!) which is better so you don't burn it. Keep in mind that you will taste this in the meat, so use a can of something you truly enjoy.
Photos by Dante from Shire by the Sea
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Braised Spare Ribs
Equipment
- 9-quart Dutch Oven
- Charcoal
Ingredients
- 3 pounds pork ribs
- 1 can of your favourite beer or beer substitute such as ginger beer, kombucha
Dry Spice Rub:
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon allspice
- 1 teaspoon ginger powder
- ½ cup packed brown sugar
- 2 tablespoons sea salt
Instructions
- Mix spices, sugar, and salt for dry rub very well.
- Thoroughly rub into ribs, mostly coating meaty part; cover or refrigerate if necessary.
- Start your fire and make a nice bed of hot coals. You can also use charcoal (20-24) or a combination of both.*
- Place bed of hot coals evenly dispersed underneath grills. Optional: add some wet wood chips for extra smoke!
- Alternatively, if you’re not grilling over fire/coals sear ribs in large cast iron pan on each side over medium heat.
- Sear, smoke and cook over hot coal bed on both sides.
- Add browned ribs to Dutch oven and add a dash of salt pepper to them before pouring beer/beverage on the side.
- Add hot coals from grill, and extra if needed from your fire, in your fire pit evenly dispersed under Dutch Oven. Make sure you have 20-24 hot coals.
- Put the lid on and braise ribs for up to an hour or more, making sure ribs are stewing nicely in you brew. Check in on coals and ribs periodically.
- Take off hot lid carefully and let coals burn out safely.
- Scoop out ribs and plate with your favourite sides.
Notes
- Use a beer or kombucha you enjoy the flavour of because you will definitely taste it in the meat!
- *It’s good to have a fire burning or other coals ready to add if heat is waning. Some coals put out more heat than others so working with fire and coals takes some practice. Don’t give up! If you are using a propane grill it is easier to control heat but also easy to overdo it!
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