Spare Ribs & 1 Meat Recipe

Prep ribs

Preheat oven to 275°F (135°C). If ribs are in a rack, cut into three individual ribs. Remove membrane from the bone side: slide a knife under the membrane at one end, lift and grab with a paper towel and pull it off.

Make rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder and onion powder. Mix until even.

Season

Pat ribs dry with paper towel. Lightly brush both sides of each rib with yellow mustard (this acts as a binder and won’t add mustard flavor). Evenly coat both sides with the dry rub, pressing so it adheres.

Low-and-slow bake (or smoke)

Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Add 120 ml apple cider vinegar mixed with 120 ml water to the pan to keep the environment moist (don’t submerge ribs). Cover tightly with foil. Bake in preheated oven at 275°F (135°C) for 2 to 2 1/2 hours, until meat is tender and pulls back from the bone about 1/4 to 1/2 inch.

Finish with glaze

Remove foil and brush both sides of each rib with bbq sauce (about 60 ml total). Increase oven temperature to 425°F (220°C) or set under broiler. Return ribs to oven uncovered for 6–8 minutes, just until glaze is bubbly and slightly caramelized. Watch carefully to avoid burning.

Rest

Remove ribs from oven and let rest 5 minutes. This allows juices to redistribute. Optionally sprinkle chopped parsley for garnish and serve warm.

If using pre-cooked pulled pork

Warm 200 g pulled pork in a saucepan over medium-low heat with 2–3 tablespoons of your favorite bbq sauce and a splash (1–2 tbs) of water or stock. Heat until warmed through, stirring occasionally, about 6–8 minutes. Keep covered to stay moist.

If using turkey

Arrange 200 g sliced smoked or roasted turkey on a baking sheet, brush lightly with melted butter (1 tsp) and cover with foil. Warm in a 325°F (160°C) oven for 8–10 minutes or until heated through.

If using ham

Place 200 g smoked ham slices in a single layer on a baking sheet. Brush with a thin layer of bbq sauce or honey (optional). Warm in a 325°F (160°C) oven for 6–8 minutes until heated through.

If using brisket

Arrange 200 g sliced brisket in an oven-safe dish with a splash (1–2 tbs) beef stock or bbq sauce to keep moist. Cover with foil and warm at 300°F (150°C) for 10–15 minutes until warmed through.

If using sausage

If using whole links (2 pieces): grill or pan-fry over medium heat until fully heated and browned, about 8–10 minutes, turning occasionally. If pre-cooked, heat for 5–6 minutes until hot. Slice on a bias before serving.

Finish meat

After warming, briefly brush the chosen meat with a little butter (optional) and a light smear of bbq sauce if desired. Keep warm until plating.

On each plate, place the three glazed spare ribs slightly fanned. Add the warmed chosen meat (approximately 200 g) to the side: pulled pork piled, sliced turkey/ham/brisket arranged, or sliced sausage pieces. Spoon any pan juices or extra bbq sauce over the meat for added moisture and flavor.

Garnish with chopped parsley and a lemon wedge if using. Serve immediately while hot.