Barbecued Pork Spare Ribs

    1 hour 40 mins

    This is an excellent dish for a summer barbecue party. Prepare the ribs in advance, and when your guests have arrived, finish them off on the barbecue. You'll have them wondering how they got so tender and tasty so fast.

    189 people made this

    Serves: 10 

    • 2270 g pork spareribs, cut into serving size pieces
    • 115 g butter
    • 110 g onion, chopped
    • 8 g minced garlic
    • 120 ml distilled white vinegar
    • 235 ml water
    • 235 ml ketchup
    • 235 ml hickory smoke flavored barbeque sauce
    • 1 lemon, juiced
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Place ribs in large frying pan or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
    2. While the ribs are simmering, melt butter in a saucepan over medium heat. Cook the onion and garlic until the onion softens. Remove from the heat.
    3. In a blender, combine vinegar,water, ketchup, barbecue sauce and lemon juice. Pour in the melted butter mixture, and purée for 1 minute.
    4. Pour into the saucepan, and season with salt and pepper. Bring to a boil, then remove from heat.
    5. Place the cooked ribs in a roasting pan, and mix with the sauce. Cover, and refrigerate for at least 2 hours, up to overnight.
    6. Preheat barbecue for medium-high heat.
    7. Brush the grill hotplate with oil. Cook ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

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    Reviews in English (137)


     -  27 Dec 2012


    I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.  -  12 Jun 2004  (Review from Allrecipes US | Canada)


    These were fantastic. I only made 1 change. Instead of boiling the ribs I wrapped them in foil and baked them in 275 oven for 2 to 2-1/2 hours (until tender). These were the best ribs I have made.  -  16 Jun 2008  (Review from Allrecipes US | Canada)