RECIPE: Spare Ribs

I really don’t have a definitive recipe for Spare Ribs so this is just basic recipe of how I cook them and to give you some ideas of what marinade / glaze you can use.


  • Half a rack of ribs person.
  • One onion
  • 2 bay leaves
  • half teaspoon black pepper corns

For the glaze: Per half rack

  • 1 tsp tomato sauce
  • shake of Worcestershire sauce
  • shake of dark soy sauce
  • a little honey

Spare Ribs


On the rear of the ribs is a membrane that I always remove – but it’s not absolutely necessary. Just Google ‘remove skin on the back of ribs’ to find out how to do it.
Precook the ribs : Place the ribs into a large saucepan (you can fold them in half or cut them in half to get them to fit) along with the onion, peppercorns and bay leaves. Bring to the boil, place a lid on the pan and turn down to a simmer for 30 -45 mins. Remove carefully (tongs are best for this job!) and place on a grill rack.
Smother with the glaze and place in the oven @180 degrees for around 20 mins.
NB – If you are going to place them on the BBQ then precook them as above for 45 mins then glaze and BBQ for a few minutes.

Spare Ribs

The glaze above is just a suggestion. Use any glaze you like, you can buy some really good ones, in the past I’ve used Reggae Reggae sauce, JD BBQ sauce and just tomato sauce with Worcestershire.  As long as the meat falls off the bones and you get mucky eating them it’s all that counts!!

I hope you’ll give them a try! Let me know if you try them!

If you’d like to see more recipes click RECIPES


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