While we are celebrating the nation’s independence today we need also pay tribute to National Barbecued Spareribs Day, which shares this great holiday.

The history of barbecued spareribs is as diverse as barbecue itself. The term “spare ribs” comes from the German word “Rippenspeer” which translates to “spear ribs”. The cut was traditionally roasted on a spit or spear. In English, the term became “ribspare” and eventually “sparerib”.

Spareribs are cut from the belly and breastbone of a pig, behind the shoulder. They have 11 to 13 long bones and a covering of meat on top of the bones and between them. Spareribs have longer bones and less meat than baby back ribs, but are considered by some to have a richer flavor.

Barbecued ribs became popular in the early 20th century. The rise of industrial meatpacking, mechanical refrigeration, and commercial barbecue stands drove the innovation. Before refrigerated transport, barbecue pork ribs were only consumed as part of a whole “Pig Roast”.

The first professionally cooked barbecue ribs were at Perry’s Barbecue in Kansas City. The cut took on a life of its own in Memphis, Tennessee.

After World War II, high-end restaurants began to sell ribs. Americans also began barbecuing in their backyards during the post-war years, further increasing the demand for ribs. Thanks to this increased demand, the ribs went from being a low-cost cut to being in the “luxury” price bracket.

 

What’s the difference between spareribs and BBQ ribs?

Spareribs are larger, meatier, and contain more bone and fat than baby back ribs. Many people also consider spareribs to be the most flavorsome. Baby back ribs, on the other hand, are smaller, more curved, and the leanest and most tender of ribs.

Spareribs are cut from the bottom of the rib cage and sometimes they include the brisket, which is a bony piece of meat that hangs from the bottom. Baby back ribs are cut from the top of the rib cage, near the backbone.

Spareribs tend to be more of a flat rectangle as opposed to a curvy, short rack. They also have flatter bones that are longer, and marbling in the pork.

 

Here is some information about barbecue spareribs:

• Barbecue spareribs are a type of pork rib that are usually prepared with spareribs or baby back ribs.
• The history of barbecue ribs began in the Caribbean and traveled to the Americas with Spanish Conquistadors.
• Barbecue ribs are one of the most famous dishes in the world.
• Over 95% of Americans say they like barbecue, and nearly one-third say they eat barbecue or barbecue-sauced foods in any given week.
• As a general rule, you can calculate around 5 to 6 ribs per person.

 

Barbecue is very popular in the United States. Over 95% of Americans say they like barbecue, and nearly one-third say they eat barbecue or barbecue-sauced foods in any given week.

75% of Americans own an outdoor grill or smoker. In 2021, the American barbecue grill market was valued at approximately $2.75 billion. However, the United States is the second-best country for BBQ in the world with Argentina being the number one.

Within the United States Texas is considered the best state for BBQ. It has different styles of barbecue throughout the state and is home to three of the top 12 best BBQ cities in America: San Antonio, Austin, and Dallas.

But, if you want to know the best state for barbecue spareribs, you’d have to go to Tennessee. Tennessee is known for pork ribs and pulled pork. Memphis, Tennessee is known for its dry ribs, which typically consist of a combination of garlic, onion, paprika, and black and cayenne pepper, and slow smoked over hickory wood.

 

Here are some fun facts about barbecued spareribs:

• Spareribs are cut from the lower portion of the pig. They are severed from the breastbone behind the shoulder.
• Spareribs are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs.
• Barbecued ribs are a fairly recent innovation that started in the early 20th century. The spread was fueled by industrial meatpacking and mechanical refrigeration.
• The original style of rib was probably “mammoth”.
• There are four different types of pork ribs: Baby back, St. Louis-style, Country style, and Spareribs.
• Spareribs are an excellent protein source and have other essential vitamins and minerals that promote overall health and wellness. They are high in zinc, iron, and B vitamins.
• The world’s longest barbecue lasted 80 hours.

 

Here is an Oven-Barbecued Spareribs Recipe for You to Try.

Ingredients

• 5 tablespoons butter
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• 1 teaspoon brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 4 to 5 pounds pork spareribs

 

Directions

1. Preheat the oven to 325 F.
2. In a small saucepan, heat the butter with vinegar, water, brown sugar, garlic powder, onion powder, and black and cayenne peppers. Cook, stirring until butter has melted.
3. Remove from the heat, let cool a bit, and then cover the sauce and refrigerate until it’s time to baste the ribs.
4. Remove the silver skin from the back of the ribs. Use a kitchen towel or paper towel to grasp the edge of the skin and then pull. It should be pulled off in one piece.
5. Cut the pork ribs into serving size pieces of one, two, or three ribs each. Place the spareribs on a rack in a roasting pan, meaty side up.
6. Roast uncovered for about 1 1/2 hours.
7. Brush with the sauce and continue roasting for about 45 minutes to 1 hour, turning and brushing with the sauce several times, until ribs are cooked through.
8. Serve and enjoy!

 

Well, that is the download on barbecued spareribs. We’d love to hear one of your stories about this versatile dish.