You don’t always have to cook spare ribs low and slow. Certainly not if you really want to enjoy the taste of the meat instead of the generous amount of dry rub and sauce. We grill spareribs more often, and this is one of our favorite recipes.
We are going to grill the spare ribs in a fishing grate. All by feel. Just take it easy with a drink staring at the meat while you and the neighbors can smell what’s for dinner.
You must always use good quality meat. The spareribs should have a reasonable amount of meat on the ribs and not just in between. And you should carefully check whether there is enough fat in and on the meat. Fat is taste, and it ensures that the meat does not dry out.
It is also essential that you remove the membrane from the ribs. On the one hand, it stops the marinade, and this fleece becomes dry and parchment-like during grilling, which is not tasty. It is a chore that you can do very quickly with a little practice.
First, you insert a dinner knife, somewhere in the middle of the spare ribs, between the membrane and a bone. You then pry it up slightly so that you can get a thumb under it.
Then pull the membrane upwards while pressing the sparerib on the board with the knife flat on the meat. If the membrane is too slippery, you can use a piece of kitchen paper to get more grip.
Now we cut the spare ribs into pieces per bone. You could also string them on a large skewer, but we are going to clamp them in a fishing grid. This way, the ribs are roasted all around. Those grilled sides taste the best.
We season the spare ribs with typical Greek flavors. Because grilling and Greece fit together perfectly. We are talking about oregano, garlic, and lemon juice.
We place the fishing grid above the hot coals. Now you do nothing but wait. The spare ribs are ready when the meat is nice and golden brown. You check the doneness by piercing the meat with a toothpick. It should go in and out without effort.
This is proof for anyone who’s afraid that spare ribs can only get juicy by preparing them low and slow. Tender and juicy with a real meat flavor. That’s the best, trust us.
Serve them with a beautiful bowl of tzatziki, some potatoes, and a Greek salad, and then the summer evening can begin.
- 2 whole slabs of spare ribs
- 1 tbsp oregano
- ½ tbsp coarse salt
- ½ tbsp freshly ground black pepper
- 1 tsp garlic granulate
- ½ tsp hot pimenton (or regular pimenton and a little cayenne pepper)
- 1 tbsp red wine vinegar
- juice of 1 lemon
- Remove the fleece from the spare ribs and cut them in parts per rib.
- Mix the ribs with the rest of the ingredients and let it marinate for about 4 hours.
- Place the ribs a little apart in the fish grate and place them in the grill.
- Now grill the ribs until golden brown and tender in about an hour and a half to 2 hours.