What To Know
- To enhance tenderness and flavor, wrap the ribs in foil with a cup of your favorite liquid (such as apple juice or beer).
- Return the ribs to the grill and cook for an additional 1-1 1/2 hours, or until the internal temperature reaches 195°F.
- Use a sharp knife or a pair of scissors to carefully peel the membrane away from the back of the ribs.
Grilling spare ribs on a gas grill is an art form that requires precision and patience. By following these step-by-step instructions, you can create fall-off-the-bone ribs that will tantalize your taste buds.
1. Selecting the Ribs
Choose high-quality spare ribs with generous marbling and a good meat-to-bone ratio. St. Louis-style ribs have been trimmed of their rib tips and breastbone, making them easier to prepare.
2. Preparing the Ribs
Remove the ribs from the refrigerator an hour before grilling to bring them to room temperature. Using a sharp knife, score the back of the ribs every 1/2 inch to allow the marinade to penetrate.
3. Creating the Marinade
In a large bowl, combine your favorite marinade ingredients. Popular options include barbecue sauce, honey, mustard, brown sugar, and spices. Let the ribs marinate for at least 4 hours, or up to overnight.
4. Prepping the Grill
Preheat your gas grill to medium heat (around 350°F). Clean the grill grates and lightly oil them to prevent sticking.
5. Grilling the Ribs
Place the ribs on the grill, bone side down. Cook for 1 hour, or until the ribs have browned and developed a slight crust. Flip the ribs and continue grilling for another 30-45 minutes, or until the internal temperature reaches 145°F.
6. Wrapping the Ribs
To enhance tenderness and flavor, wrap the ribs in foil with a cup of your favorite liquid (such as apple juice or beer). Return the ribs to the grill and cook for an additional 1-1 1/2 hours, or until the internal temperature reaches 195°F.
7. Saucing the Ribs
Remove the ribs from the foil and brush them with your favorite barbecue sauce. Grill for an additional 10-15 minutes, or until the sauce has caramelized.
8. Resting the Ribs
Let the ribs rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
The Perfect Side Dishes
Complement your grilled spare ribs with delicious side dishes such as:
- Corn on the cob
- Potato salad
- Coleslaw
- Baked beans
- Mac and cheese
Tips for Grilling Spare Ribs on a Gas Grill
- Use a two-zone grilling method, where one side of the grill is hotter than the other. This allows you to cook the ribs indirectly on the cooler side while still achieving a crispy exterior.
- Monitor the ribs closely and adjust the heat as needed. Overcooking can lead to tough and dry ribs.
- Don’t be afraid to experiment with different marinades and sauces to find the flavors you love.
- If you don’t have foil, you can wrap the ribs in parchment paper or a baking sheet.
- Let the ribs rest for as long as possible before slicing. This will help them retain their moisture and flavor.
Frequently Discussed Topics
1. What is the best way to remove the membrane from spare ribs?
Use a sharp knife or a pair of scissors to carefully peel the membrane away from the back of the ribs. This will allow the marinade to penetrate more effectively.
2. How long can I marinate spare ribs?
You can marinate spare ribs for as little as 4 hours or as long as overnight. The longer you marinate them, the more flavorful they will be.
3. What is the ideal internal temperature for grilled spare ribs?
The ideal internal temperature for grilled spare ribs is 195°F. This ensures they are cooked through and fall off the bone.
4. Can I grill spare ribs without wrapping them in foil?
Yes, you can grill spare ribs without wrapping them in foil. However, wrapping them helps to create a more tender and juicy rib.
5. How do I reheat grilled spare ribs?
To reheat grilled spare ribs, wrap them in foil and place them in a preheated oven at 350°F. Heat for about 30 minutes, or until warmed through.
