Favourite for barbecues when the summer weather is kind, pork spare ribs make a lip-smacking meal throughout the rest of the year too.
Cut from the ribs from the belly of pork, this cheap and cheerful portion of the pig gets the squeal of approval from meat lovers everywhere.
Pork spare ribs can be bought in racks, although generally you’ll find them cut into single bone strips with all the excess rind and fat removed. Don’t confuse these ribs with the spare rib joint or spare rib chops, which come from the neck and shoulder area of the pig. Butchers and supermarkets are much more adventurous these days, so you’ll often find spare ribs ready marinated – especially in the barbecue season. Ribs are always fun to eat – it’s great to get messy – so make the most of these family-friendly economical cuts, which cost around £3.50 - £5.30 per kg, depending on where you buy them.
Depending on appetites, estimate about 4-6 ribs per person, though alpha-males can be expected to eat more. Pork spare ribs can be cooked plainly, though a tasty marinade adds so much more flavour. For barbecuing, it’s a good idea to simmer the pork ribs in salted water for 45 minutes the day before, then you are sure that they are cooked thoroughly. Drain them well after simmering, then marinate them in your chosen mixture overnight to really absorb the flavour – then they’ll need just 15-20 minutes on the barbecue to make them sticky and succulent. To cook in the oven, marinate the raw spare ribs for up to 24 hours, then roast for 40-45 minutes at 190°C, 375°F, Gas Mark 5, basting occasionally.
Most marinade mixtures are made up with a combination of tomato ketchup, soy sauce, oyster sauce, honey, orange juice and spices – though you can add your own tweaks with chilli sauce, garlic, ginger, flavoured oils, vinegar and herbs. Chinese recipes can be a source of inspiration, as spare ribs are a popular Chinese dish. Don’t forget that ribs have a wider use too – add them to casseroles along with chunks of lean pork or sliced sausage, with lentils or beans, carrots, onions and herbs. The flavour from the bones will add to the finish and make the meal taste marvellous.
Gordon's barbecue spare ribs
Honey and mustard marinade (for ribs)
Sticky balsamic pork ribs
Sticky ribs
Sticky spare ribs and slaw
Chinese roast pork ribs
Learn your way around a pig with our interactive guide to pork cuts
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