John Myers
Spare Ribs
The perfect spare ribs recipe with a picture and simple step-by-step instructions.
Seasoning mix
- 20 tbsp Olive oil
- 4 tbsp Apple Cider Vinegar
- 4 tbsp Sweet paprika powder
- 4 tbsp Tomato flakes
- 3 tbsp Oregano
- 2 tbsp Mustard powder
- 2 tbsp Smoked salt hickory
- 1 tbsp Sugar brown
- 1 tbsp Pepper
- 1 tsp Cayenne powder
- 1 tsp Ground caraway
- 1 tsp Onion granules
- 1 tsp Garlic granules
- 4 Allspice grains
- First, use the mortar or coffee grinder to process the seasoning mixture into your powder. Mix with olive oil and apple cider vinegar until a slightly thick paste is formed.
- Peel off the silver skin on the inside of the spare ribs. Cut the ribs into pieces as desired. Rub the ribs well with the paste by hand or with a brush. Vacuum the seasoned spare ribs and cook sous vide at 68 degrees for 24 hours. When the time is up, quench in cold water. The whole thing is warmed up on the grill and grill aromas are created. Once this has happened, the spare ribs are brushed with barbecue sauce and “varnished” and left on the grill for a short time until they are ready to eat. Bon appetit … you will find my western salad in the cookbook to match.
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