Inexpensive and full of flavour, spare ribs can be grilled, barbecued, roasted or slow-cooked. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. Chopped up spare ribs can be added to stocks and stews to add flavour and 'body'.
To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled, barbecued or roasted in about 15-20 minutes. Otherwise, to roast or braise from raw, give them about 45 minutes.
Article by Louisa Carter