By the ‘real spare ribs’ we mean the belly spare ribs. These are a lot bigger and the meat is a lot firmer in structure, but also much tastier at the same time. Keep in mind if you are going to prepare these spareribs that they need to cook longer. The well-known 3-2-1 method, in which you first smoke the spare ribs for 3 hours, then let them cook for 2 hours in a wrapped package and then finish it covered with BBQ sauce for 1 hour, is based on the belly ribs. What we call spare ribs in the Netherlands and what are called ‘baby back ribs’ in America require a shorter preparation. You can buy these spare ribs on this page .
Take a look at the various recipes that we have already tried or try the sous vide method.
wide cut. (with rib tips)
Per 1 kilo.
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