SPARERIBS, THICK

Tender, dense and fat meat that absorbs richer, preferably sweet, tastes. Grill or roast in the oven and eat warm or cold.

Keep in mind

Cracked spareribs are easier to handle and to serve.

How to cook thick spareribs

Marinade without oil and indirect heat under a lid is the preferred choice when grilling. To achieve tasty, tender meat, the spareribs can be pre-boiled in broth before they are placed on the grill.

Slow cooking on low heat produces a nice result. Round it all off with high temperature searing to achieve a crispy and tasty surface.

If you brush with a sugary glaze, it should be done when the meat is not directly exposed to heat.

The art of grilling ribs.

The classic

Honey glazed spareribs and potato gratin.