Spare Ribs & One Meat Recipe
Three spare ribs, choice of pulled pork, brisket, turkey, ham or sausage.
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Ingredients
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Spare Ribs (3 ribs)
One Meat (choose one: pulled pork, brisket, turkey, ham or sausage)
To Serve
Method
Spare Ribs (3 ribs)
Prep ribs
If ribs are whole racks, cut into individual ribs (three ribs total). Remove membrane from the bone side if present by sliding a knife under it, loosening, and pulling with a paper towel.
Make rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Mix thoroughly.
Pat ribs dry with paper towels, rub both sides lightly with olive oil, then evenly coat with the dry rub mixture. Press rub into the meat so it adheres.
For best flavor, let rubbed ribs rest uncovered in the refrigerator for 30 minutes to 2 hours (or up to overnight). Remove from fridge 30 minutes before cooking to come toward room temperature.
Cook ribs (oven method)
Preheat oven to 275°F (135°C). Place ribs meat-side up on a foil-lined rimmed baking sheet. Add apple cider vinegar to a small bowl and brush or spritz lightly over the ribs. Cover tightly with aluminum foil and bake for 2 to 2½ hours, until meat is tender and pulls back slightly from the bone.
Finish with sauce (optional grill or broil)
Remove foil carefully. Brush both sides of the ribs with 1 cup BBQ sauce. To caramelize, either: a) place under a hot broiler for 3–5 minutes until sauce bubbles and darkens (watch closely), or b) grill over medium-high heat 2–3 minutes per side until sauce is set and slightly charred. Let rest 5 minutes before serving.
One Meat (choose one)
Pulled pork (if using)
If using prepared pulled pork, rewarm gently in a saucepan over medium-low heat with 2 tablespoons of water or stock and 1 tablespoon BBQ sauce, stirring occasionally, until 140–160°F (about 5–8 minutes). Keep covered to retain moisture.
Brisket (if using)
For sliced brisket, reheat slices in a covered skillet over low heat with 2 tablespoons beef broth and 1 tablespoon BBQ sauce or pan juices, 6–8 minutes until warmed through. Avoid high heat to prevent drying.
Turkey (if using)
Rewarm sliced or shredded turkey in a covered skillet with 2 tablespoons chicken broth and 1 tablespoon BBQ sauce over low heat until 140–160°F, about 5–7 minutes.
Ham (if using)
Reheat sliced ham in a skillet over medium-low heat with 1 tablespoon water and 1 tablespoon honey or BBQ sauce, 3–5 minutes per side until warmed through. For glazed finish, brush with a little sauce and warm until glossy.
Sausage (if using)
If using smoked sausage links, slice into pieces and reheat in a skillet over medium heat with 1 teaspoon oil for 4–6 minutes until browned and heated through.
Taste the chosen meat and add up to 2 tablespoons finishing BBQ sauce if desired. Keep the meat warm while the ribs finish.
To Serve
Plate the three spare ribs alongside the chosen portion of one meat (pulled pork ~1 cup, brisket/ham ~¾ cup, turkey ~1 cup, or 3 sausage links sliced). Spoon any warmed juices or extra sauce over the meat.