Recipe for duroc spareribs
The gas grill is getting a lot of use at home these days! And the other day, it was time for spareribs – but not just any kind. No, these were Duroc spareribs.
The Duroc breed is known among meat enthusiasts and can rightfully be called gourmet pork. Duroc ranks in the top three of the world’s best pork, but when it comes to spareribs specifically, Duroc takes the uncontested first place: Duroc is absolutely the best you can use for spareribs, as these are significantly meatier than spareribs from regular pigs.
The Duroc breed is somewhat of a gastronomic niche product, broadly known for its notably high meat percentage. Additionally, the meat is darker and has a distinctive flavor that can be described as both robust and deep.
And spareribs, they have to be incredibly juicy and tender, or they’re not worth it – and they should be well-seasoned.
I gave it a delicious dry rub, and dry rubs can be made in a multitude of versions, depending on preferences. I always mix them a bit spontaneously, so I have reproduced the quantities below to the best of my ability. It’s essentially a curing process since the dry rub contains both salt and sugar.
This time, I decided to use a lot of warm spices, including ginger, cumin, and sweet paprika. And the result was some fantastic spareribs!
Ingredients
- 1 spare ribs a whole rack of Duroc pork ribs
- 27 gram Oil neutral flavor - for basting
- Barbecue marinade I used Sweet Baby Ray's - quantity as needed
Dry rub
- 3 gram Cumin Seeds
- 46 gram Brown sugar
- 2.5 gram Cumin
- 9 gram Paprika
- 0.5 Sweet paprika
- 3 gram Smoked paprika
- 20 gram Barbecue Seasoning
- 27 gram Coarse salt
- 4 gram Garlic Powder
- 4 gram Onion Powder
- 6 gram Cayenne Pepper
- 4 gram Chili Powder
- 3 gram Pepper from the grinder
- 3 gram Ground ginger
- 4 gram Aromat Spice
Instructions
- First, remove the membranes from the rack of ribs.
- Baste it with a thin layer of oil. This allows you to use less dry rub than otherwise.
- Mix all the spices together in a bowl.
- Massage the dry rub into the rack of ribs.
- Wrap the rack of ribs in aluminum foil.
- Place it in the fridge and let it marinate for 24 hours. However, a couple of hours will suffice.
- Unwrap the meat from the aluminum foil.
- Set the gas grill to about 150 degrees Celsius (302 degrees Fahrenheit). My gas grill varied between 140-160 degrees during the process.
- Place the marinated rack of ribs on the now hot grill with the meat side down.
- Let it grill for 45 minutes.
- Then turn the rack of ribs with the bones down.
- Let it grill for another 45 minutes.
- Wrap the meat in aluminum foil and let it grill for an additional 60 minutes.
- Open the aluminum foil packet. Leave the foil on the grill.
- Baste the meat on both sides with a good barbecue sauce. You can decide how saucy you want your spareribs to be!
- Then let the meat continue to grill (on top of the foil on the grill) for 15 minutes on each side.
- Serve the fantastic spareribs with more barbecue sauce, a wonderful homemade coleslaw, French fries, and a delicious toasted bread.
Notes
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