Tips on how to grill tender, moist spareribs
Mouth watering barbequed ribs
Whether you like your barbequed spare ribs blackened or just nicely caramelized – you do want them fully cooked, tender and moist.
The biggest mistake is to grill your ribs to fast. They will be brown on the outside and barely done on the inside with the meat sticking to the bone not falling off as it should.
Before you start you must decide which kind of barbeque sauce you are going to use. There are two kinds.
- Barbeque sauce that has very little sugar or honey (about 1 teaspoon) so you can baste the ribs as they bake on the grill without burning.
- Barbeque sauce with a large amount amount of honey or sugar (about 1 cup). This sauce should be applied toward the end of griling because the sugar will burn.
Now you are ready for the grill
The secret to tender juicy spareribs is to cook them
slow. Therefore instead of putting the ribs in the middle of the grill where
the heat is highest, you must put them around the edge. Put the lid on to keep the fire from getting to hot and turn them often. If you are using the low sugar barbeque sauce keep basting.
This will take 2 to 2 1/2 hours. When the fork goes through the meat easily it is time to make the finishing touches. The key here is they are fully cooked, tender and almost falling off the bone. Once they are fully cooked you may finish them off any way you like.
If you like your ribs blackened move them to the
middle of the grill blacken them and then add the sauce, or put the sauce on and
move them to the middle to get a blackened effect. Always keep the lid on and check often so they do not burn. Again keep the lid on because this keeps the fire from getting to hot.
If you want your ribs nicely caramelized and not blackened or burned keep them on the edge of your grill with the lid on. You may also put them in a baking pan or iron skillet and place them in the middle of the grill with the lid on until they are just right according to you.
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