These Spanish country-style pork ribs have been regularly made in our backyard. After adjusting the recipe a bit here and there in recent years, we decided to share the recipe.
Because these ribs are prepared on the rotisserie, they get a grilled taste that you love so much when barbecuing.
Country-style pork ribs are the ribs that are closer to the sternum. The ribs have tough and often fatty meat that tastes very good. You used to find them all over the place, but now you have to ask your butcher to get them for you.
We will first prepare the ribs by cutting them per rib and providing them with a nice layer of rub. If you can’t find country-style ribs, you can also take thick-cut spareribs.
Try to distribute the ribs on the spit. You should be able to prick eight pieces on the skewers. It should eventually look like a spareribs mobile. Also, ensure that the weight of the ribs hangs nicely in the middle of the spit so that the heat of the charcoal can reach all the parts.
Then all you have to do is let it spin and wait. Really make sure the spit is rotating before you walk away. It is a shame if you find out after 2 hours that the meat has been hanging stationary. You’ll probably smell it before you open the lid.
After two hours, you can check how far the meat is for the first time. We like them best at 90ºC (194F). Sometimes they are almost there, but it can take an hour longer. If you want them more tender, you can cook them to 95 or 97ºC (203 or 207F). Just be careful that they don’t fall off. It will be a shame if the meat is so tender that you must get the meat from between the coals.
These are our Spanish country-style pork ribs. If you will make them too, let us know in the comments below. Or better! Could you take a photo and post it on Instagram? Tag @bbqhelden so we can see what you made.
- 1 kilo of country-style pork ribs
- 1 tbsp coarse salt
- 1 tsp freshly ground black pepper
- 2 tsp dried oregano
- 2 tsp Smoked paprika powder
- 2 tsp granulated garlic
- 1 tsp chilli powder
- 1 tsp dark caster sugar
- Slice the ribs per rib. Mix all ingredients for the dry rub and spread an even layer over the meat.
- Thread the ribs onto the skewers in the centre of the spit.
- Place the spit in a barbecue with a kettle temperature of about 200ºC (392F). Close the lid and wait 2 hours before checking on them for the first time.
- When the meat has a core temperature of about 90ºC (194F), the country-style ribs are ready as far as we’re concerned.
- Let them rest for 5 to 10 minutes before serving.