Cooking spareribs: oven or barbecue, always fall-off-the-bone

Spareribs are the classic barbecue cut, but you can nail them in the oven just as well. The secret isn't an expensive rub or sauce — it's patience: cooking low and slow breaks down the connective tissue so the meat turns tender and slips off the bone.

First, remove the membrane

There's a thin, tough membrane on the bone side. Loosen it at one corner with a blunt knife or spoon, grip it with a piece of paper towel and pull it off in one go. Leave it on and that side stays chewy and takes on less flavour from your rub.

The 3-2-1 method

• 3 hours unwrapped, smoking/cooking at around 110–120 °C / 230–250 °F — the ribs take on smoke and colour.
• 2 hours wrapped in foil with a splash of apple juice or a knob of butter — this is where they steam tender.
• 1 hour unwrapped again, brushed with sauce or glaze — the crust sets and caramelises.
• This works just as well in the oven; add a little liquid smoke or smoked paprika to the rub.

When are they done?

Don't rely on the clock alone. Ribs are done around a core temperature of 90–96 °C / 195–205 °F, but the best test is the bend test: lift the rack with tongs and if the surface cracks and it bends easily, they're ready. Rest them for 10 minutes before slicing.

Spareribs vary a lot in price per kilo between butchers — and check whether you're buying a whole rack or pre-cut ribs. Compare current spareribs prices and their price history below.