You can make the most delicious spareribs at home… in the oven. With our marinade and instructions for a 'low and slow' preparation, you will certainly succeed in conjuring delicious spare ribs on the table!
Somehow it seems that spare ribs are always linked to cooking on the barbecue. And although they do get super tasty that way, sometimes it's just not possible to be outside 'the fire' to light. I especially think about the weather conditions in the Netherlands.
How do you do that if you do feel like spareribs, but don't have the opportunity to prepare them on the BBQ? In the oven of course! With this recipe you get extremely soft, off-the-bone spareribs that are absolutely not inferior to the ribs from the BBQ!
Natural or cooked spare ribs?
We use raw for this recipe 'natural' spare ribs. This means that we start from the pure piece of meat, without spices or marinade. In the supermarket you often come across spare ribs that are already marinated and cooked. These are ready quickly, but of course you can't do that much yourself 'love' add more.
It is best to buy the natural spare ribs from a good butcher. Bonus points if it comes from an animal that has been allowed to run outdoors and received organic food!
This recipe is for 4-6 people, depending on how hungry you are 😉
- 1 kg spare ribs
- 2 tbsp'Pitmaster's Secret' spice mix
* or other spices of your choice
For the marinade
- 2 tbsp dark soy sauce / sweet soy sauce
- the juice of 1 lime
- 2 tbsp dark brown caster sugar
- 2 garlic cloves, minced
- 70 gr / 1 can of tomato paste
- 1 tbsp apple or white wine vinegar
- 1/2 tsp smoked paprika
- 2 tbsp sunflower oil
- salt and pepper to taste
- 1 tsp chili pepper flakes, for extra spice!
- optional: a few drops of red food coloring
- optional: a few drops 'liquid smoke'
Preparation of spare ribs from the oven:
Make sure the white fleece of the spare ribs is removed. You can ask the butcher to do this, but you can also do this do fine yourself. If necessary, cut the ribs into 2 pieces so that they will fit better in the oven.
TIP: do you like spicy meat? Rub the spare ribs well with spices before marinating. This is called a 'dry rub'. I use our Pitmaster's Secret spice mix† You can also use other spices of your choice or skip this step.
Now start making the marinade. To do this, mix the soy sauce with the lime juice, the brown sugar, the chopped garlic cloves and the tomato puree. Stir well.
Then add the vinegar, paprika, sunflower oil and salt and pepper to taste. And if you like 'spicy', now also add the chili pepper flakes to the marinade.
Then some optional things: Do you like a nice red color? Then add a few more drops of food coloring. And to get a bit of a barbecue flavor to the meat, you can add a few drops 'liquid smoke' add to the marinade. This can be purchased from US import stores (including online) or barbecue stores.
When the marinade forms a nice, smooth whole, you can rub the spare ribs with it. Cover the meat and let it rest for at least 2 hours (but preferably even a whole night!) stand in the marinade. Save the marinade that doesn't 'stick' to the meat for later.
Tip: put the meat together with the marinade in a ziplock bag, press the air out and leave it in the fridge that way. Nice and easy!
Then preheat the oven to 130 degrees. Line a baking tray with parchment paper and place the spare ribs here with the hollow side down. Next to the ribs, place a cup of water. This will soon create steam, making the meat extra tender.
Cover the spareribs with a layer of aluminum foil and let them cook in the oven for an hour at 130 degrees. Then increase the oven temperature to 170 degrees. Let the spareribs bake for another 50 minutes. Then remove the aluminum foil from the meat.
Then grease the spare ribs thickly with marinade and fry them (without aluminum foil) for 25-30 minutes. They should now have a nice, crispy crust.
Recipe from our cookbook
The recipe for these delicious ribs can of course also be found in our super thick cookbook 'De Complete Antilliaanse Keuken'† Did you know that our book contains no fewer than 300 RECIPES from the kitchen of Aruba, Bonaire and Curaçao?
From snacks to main courses and from cakes to sweets… everything is included! You can shop the book for only € 24,95 and of course you can also first take a look at the complete table of contents. More info: click on the image below