Spare Ribs Recipe for Grill or Oven with Professional Chef Tips for Marinades and Rubs

Spare Ribs grillen oder Backofen

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In this article we will deal in detail with the preparation of ribs. The spare rib recipe shows you different variants for marinades and seasoning mixes which we know in recent times as “rubs”.

Surely one contribution to this topic is better than many? Therefore, here is the ribs-summary which, in addition to the product knowledge and the purchase of everything important to spice mixtures, marinades and the optimal use in the kitchen and garden!

You can print out the secrets around the popular peeling rib and take them with you into the kitchen. As a professional chef, I am happy to pass on the most important tips for ribs that are sure to succeed.

Get inspired to cook for yourself and send me your questions using the comment function at the bottom of the page.

Grillsossen Rezept für 5 kalte soßen für das nächste Grillfest
5 cold bbq sauces I show you elsewhere – it’s worth a look!

1. Product Knowledge and Shopping Tips

We all know spare ribs from the meat counter, where you can usually get the raw product without marinade. Personally, I prefer to buy unmarinated ribs and then romp around in my own world of taste.

Unmarinated ribs are first choice when shopping – we conjure up the taste ourselves!

Recommends Chef Thomas Sixt

Ribs that have already been cooked or marinated have a big disadvantage: Mostly pickling salt is used for seasoning, this salt is unfortunately not good for the stomach, intestines and health. In addition, these are usually pre-cooked ribs. I simply don’t like them, for me the typical grilled meat mouthfeel is missing here, so I prefer to eat a boiled prime beef named “Tafelspitz“.

You’re not getting any unseasoned spare ribs? Buy raw marinated prime ribs and wash them down for your own seasoning!

Recommended by Chef Thomas Sixt

I learned to cook in a 19-point restaurant with a Michelin star, the circus, which is partly made around the ribs, is totally strange to me and I don’t understand many things about it. Usually you can only buy “normal” spare ribs from us. These ribs need about 30 minutes on the grill. You can also cook the ribs with a lid or grill them indirectly longer on the edge.

Precooking the German ribs is neither necessary nor does it promise a better taste experience. We only do this because of the shelf life, because meat on the bone simply spoils faster.

The pre-cooking of the ribs comes from another country, the USA. From there we also know 3-2-1 ribs: This stands for a preparation time of 6 hours, of which 3 hours are smoking, 2 hours steaming 1 hour glazing. Not even a roast pork from Bavaria with the preferred pieces of meat pork belly or pork neck needs that long. But where do these long preparation times come from?

Very simple: The piglets are cut differently in the USA and therefore more meat remains on the ribs. Thicker pieces of meat have to be cooked longer to soften the meat. It certainly doesn’t need the 6 hours for that and I assume that this recipe was made by a cowboy without any cooking skills :-).

Back to our home made ribs: I’ve included a picture below so you can find one at the butcher’s. Let’s take a look at the most important ways of preparing them next.

Spare Ribs
These ribs are the subject of this article, I have cut the rib strand in half so that it fits better on the photo.

2. Tips for preparation in the oven

The oven version has some decisive advantages: It is very fast, you don’t have to worry about the ribs and the preparation is sure to succeed, you can save yourself heating up the grill :-).

Step by Step Instructions How to Prepare Ribs in the Oven:

  • Preheat oven without trays hot air stage at 220° C.
  • Preheating means: The oven should have reached the set temperature!
  • Wash the ribs and dry them.
  • Cover the baking tray or trays with baking paper.
  • Season the ribs and place them on the baking tray with the curved side down, arching upwards.
  • Grill the ribs in the oven for 35-45 minutes and serve.
  • Additionally, you can brush your ribs with a marinade for the last 10 minutes and then glaze them in the oven.

“Rub” is nothing but the dry seasoning for the ribs. The seasoning is added to my ribs just before cooking, sometimes even later…

Recommends Chef Thomas Sixt

It’s easy and quick, it’s not a circus and you can enjoy wonderful, home-made spare ribs. By the way, you don’t need a higher temperature, otherwise the ribs will dry quickly. The baking paper is heat-stable up to 220°C and the baking tray is quickly cleaned again.

Rippchen aus dem Backofen
You can prepare the spare ribs wonderfully in the oven. Put the potato wedges on an extra baking tray and cook with them…

3. Tipps für die Zubereitung auf dem Grill

The grill variant is particularly popular, I prefer the charcoal grill over the gas grill, because the coal has a positive influence on the taste. I like it smoky at this point and simply find the resulting taste better. Sometimes I put a few small pieces of beech wood into the embers and wait until the wood is almost burned down. My ribs fry indirectly next to it and keep the fine beech wood aroma. That tastes delicious!

glühende, weiße kohle, der optimale moment zum grillen.
White glowing coals are ideal for preparing meat and fish.

Step by Step Guide Ribs on the Grill:

  • Wash and dry the ribs, then put them in a cool place.
  • Preheat the grill, the embers should have taken on a white colour.
  • The grill grate must be hot and preheated
  • Season the ribs sparingly just before serving and place them directly on the hot griddle.
  • Important: I leave out marinades and herbs at this point, these ingredients would only burn!
  • Grill the ribs on both sides for about 30 minutes, possibly cooking them indirectly on the edge with or without a lid.
  • Shortly before serving, mix the remaining spices in oil and brush them onto the ribs.
  • Alternatively, apply the marinade and glaze the ribs again over the grill embers.

Rippchen vormarinieren ist Blödsinn: Salz enzieht Wasser, viele Marinaden verbrennen. Lieber später bzw. im Verlauf des Grillvorganges nach und nach würzen bzw. die Marinade kurz vor dem Servieren auftragen und die Ripperl final glasieren!

Recommends Chef Thomas Sixt
Rippchen mariniert vom Grill
I prepared these ribs on the grill and applied a light lemon-thyme-garlic marinade with a little honey.

4. How to Handle the Marinades

Marinades are always liquid and consist of aromatics such as garlic, lemon peel and onions as well as oil. Marinades can be chunky or very finely mixed, that is a matter of taste.

As a man in the kitchen I always cut the ingredients finely first and then use the mortar. I think the taste is better then, in the world people mix too much anyway!

Adding sugar has proven to be a good idea because the sugar caramelises during preparation and conjures up a great flavour on the ribs. I don’t want to list the marinades here, because everything is listed further down in the recipe.

Marinades for grilling are always prepared fresh and zeinah, garlic and onions can ferment quickly at hot temperatures!

Recommends Chef Thomas Sixt
Marinaden Bild
You can try out the marinades or consult the recipe below. If you have any questions please use the comment function!

5. Use Rub and Spice Mixtures

In a small internet screening I found out Most rubs on the market are a mixture of spices and salt. Therefore please always season just before grilling. If you put the salt on the meat too early, it will simply pull out the meat juice and make the ribs dry.

If you do not want to do without marinating for hours, prepare a mixture without salt and sugar yourself and add the salt and sugar just before cooking.

Apply BBQ Rub and spice mixes with salt just before cooking, so the ribs stay nice and juicy!

Recommends Chef Thomas Sixt
Spare Ribs mit Honig und Curry
The spare ribs with honey and curry are very successful. I only marinated them towards the end of the cooking time, otherwise the curry and honey would burn.

6. Recipe Spare Ribs

In the following instructions I show you my best variations for delicious ribs.

Rippchen Rezept
Print Recipe
5 from 1 vote
Spare Ribs
Ribs recipe with different marinades and ideas for rubs – tried, seasoned, refined by chef Thomas Sixt.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: BBQ, grill, Pork
Cuisine: American Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 4
Calories: 3893kcal
Author: Thomas Sixt
Ingredients
My Chef Rub
  • Pepper
  • sweet paprika
  • curry
  • salt
  • brown sugar
  • 4 cl Rum
Peppers BBQ Rub
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika powder
  • 4 pinches curry
  • 1 tsp salt
  • 1-2 tsp brown sugar
  • 4 CL Cognac
Thyme-lemon-garlic marinade
  • salt
  • 1 bunch Thyme
  • 1 pc Garlic clove fein gewürfelt
  • 1/2 pc Chili
  • 1 pc Lemon
  • 2-3 tbs Olive oil
Asia-Marinade
  • 2 tbs Soy sauce
  • 3 tbs Teriyaki sauce
  • 1 tbs White wine vinegar
  • 1 clove Ginger fein geschnitten
  • 1 pc Garlic clove
  • 1 pc Lime
Barbecue Marinade
  • 4 pc Garlic clove fein gewürfelt
  • 80 ml Ketchup
  • 3-4 tbs Sunflower oil
  • 6 tbs Soy sauce
  • 2 tbs Honey
  • 1/2 tsp Cayenne pepper
  • 1 tbs Paprika noble sweet
  • salt
Instructions
Prepare ribs
  • Unpack the raw, unmarinated ribs, wash them under cold running water and dry them. Prepare an appropriate tray or other suitable container for seasoning and marinating. Unpack and wash the marinated ribs and refine them individually with less seasoning.
My Chef-Rub
  • Sparingly apply pepper, paprika and curry to the ribs. Sprinkle salt and sugar on the ribs just before cooking. Grill the ribs or prepare them in the oven, the variant with rum I only do in the garden, I flambé the ribs shortly before serving (please be careful!)
Peppers BBQ Rub
  • Mix paprika, smoked paprika and curry and rub the prepared ribs with it. If necessary, leave to marinate in the refrigerator for a few hours. Sprinkle the ribs with salt and pepper just before cooking. Flambé with the cognac just before serving. Attention, I only do the flambé in the garden. Please be careful – I assume no liability!
Thyme-lemon-garlic marinade
  • Season the ribs with salt and cook immediately on the grill or in the oven. Pluck the thyme, you can also use dried herbs, finely chop the garlic and grate it finely with a little salt, add the chilli finely chopped and finely grate the lemon peel. Mix all the ingredients with olive oil and marinate the ribs several times with a brush and finish cooking.
Asia Marinade
  • Reduce soy sauce and Teriyaki sauce in a pot by half. Grind finely chopped ginger and garlic in a mortar with the warm reduction. Rub the ribs with the marinade shortly before cooking. Cook in the oven or on the grill, sprinkle lime grated on the ribs just before serving, the aroma is best developed on the edges when cooking indirectly. Cut the ribs open and serve.
Barbecue Marinade
  • Finely chop the garlic clove with the remaining ingredients without salt in a mortar or blender. Barbecue: Salt the ribs and grill them for 20 minutes, then brush them several times with the marinade and finish cooking. Oven: Season the marinade with salt and rub the ribs with the marinade. Cook at 220°C and reduce the temperature as the ribs begin to brown.

7. Nutritional Values

Nutrition Facts
Spare Ribs
Amount Per Serving (400 g)
Calories 3893 Calories from Fat 3492
% Daily Value*
Fat 388g597%
Saturated Fat 55g344%
Sodium 11539mg502%
Potassium 1391mg40%
Carbohydrates 97g32%
Fiber 8g33%
Sugar 74g82%
Protein 27g54%
Vitamin A 10483IU210%
Vitamin C 157mg190%
Calcium 235mg24%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.

8. More Ideas for Grilling

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!