John Myers
Spare ribs are ribs that are cut from the rib tails of the pork belly at the back. A distinction is made between different types of cutting. In this country, they are also known as “ribs” or “ladders”.
Before preparation, the silver skin is removed from the back and the meat is lightly scored on the bone. On request, you can get the ribs at the meat counter ready to grill. Spare ribs get their special aroma from a spice mixture that usually contains garlic, paprika, salt, and pepper, as well as a sweet and spicy marinade, often made from tomato sauce, spices, and sugar beet syrup. The best way to prepare it is to grill it indirectly, for example on a kettle grill with the lid closed.
