Years ago I traveled around the south for a few weeks researching some of the amazing foods of each region.
In Charleston, I was introduced to a local pig farmer, Tank Jackson who manages Holy City Hogs. Tank and his wife raise heritage breed pigs and distribute the pigs around the country. He offers on-site cooking whole pig roasts, primal cuts and sausages, and I believe he produces the best pork in the country.
Pork Spare Ribs
I like to bbq spare ribs in my Big Green Egg! I've learned how to keep the heat at an even temperature and I like the light smokiness of apple or peach wood I use for bbq. I find cooking the ribs in the BGEgg takes about 30 minutes longer-it's very important not to get the heat too high and scorch the pork fat.
Always begin your barbecue with the meat at room temperature! This is essential for even cooking. When cold meat hits a hot grill or oven, the outer layer can overcook or dry out before the center warms up. After applying your dry rub, let the ribs sit at room temperature for 20 minutes. During this short rest, the salt in the seasoning draws out a bit of moisture, dissolves into a light brine, and deeply penetrates the meat to boost flavor.
Cooking spare ribs via grilling or roasting relies on dry heat to render the thick layers of fat and build a savory, caramelized exterior bark. Alternatively, many cooks wrap the ribs tightly in foil partway through the cooking process. This traps escaping steam and creates a moist heat environment similar to braising. While wrapping makes the meat extremely tender, it produces a softer, steamed texture rather than the firm, chewy crust of a traditional dry-heat cook.
Finally, always allow your cooked ribs to
rest for 10 to 15 minutes before slicing between the bones. Resting gives the warm juices time to redistribute throughout the meat fibers instead of spilling onto the cutting board, so every bite stays moist and flavorful.
BBQ Spare Ribs
Prep Time: 30 min
Cooking Time: 90 min
How to Prepare Spare Ribs
Yield: 4 portions
Ingredients
4-5 lb Pork spare ribs rack
1/2 tsp Kosher Salt
t.t. Black pepper
1 tsp Ginger powder
1/2 tsp Cayenne pepper
1/2 tsp Cumin powder
1 tsp Paprika
1 tsp Onion powder
3 oz. Olive oil
Pomi BBQ Sauce
1 Cup Pomi
3 Tbsp Honey
1 Tbsp Gochujang
1 Tbsp Shakshuka
1/2 Lime (cut into quarters)
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Step 1
I like to rinse the rack of spare ribs; the liquid (purge) usually has a slightly 'off' smell to me. Pat dry with paper towels and season. I leave the silver skin membrane on the ribs-it softens when cooking.
Season the rack of ribs (top, sides & bottom) with salt, pepper and spices of your choice. I like ginger, cayenne, coriander, paprika and onion powder. I avoid nitrates-I like the ribs to taste like roasted pork. There are a variety of spice blends for bbq, pork, ribs, etc...
Drizzle with oil; I use olive oil.
Place the ribs on a rack so the heat can circulate under & around the ribs. Some people cover the ribs with foil, this steams the ribs and although the ribs become tender, it becomes a moist heat cooking method and changes the texture completely.
Place the ribs in a hot oven-400° F, uncovered for 1 hour. This gives a nice, dark and crisp exterior. I cook the ribs until I can easily twist and pull a rib bone out of the rack.
Step 2
Let the ribs rest for 20 minutes and then slice along the bones. I often use heavy shears to cut the ribs as well.
Step 3
Adding a bbq type sauce is optional. There are several good bbq sauces available. I generally prepare a sweet & sour style with honey or catsup for sweet, vinegar or citrus for sour, spicy peppers for a little heat. I used honey, pomi, gochujang and shakshuka for this bbq reduction with some lime-really delicious.
