The most delicious ribs on your rack

Spareribs on the BBQ are a mouthwatering treat. The conditions? Good meat, well barbecued. Buy your ribs from BBQ Star and you will be putting the most delicious spareribs on your rack. Lovely size. Without visible bones, so-called shiners. Use the Pig Powder seasoning to give them a delicious flavour and prepare them low and slow on your barbecue. You’ll feast on the most delicious ‘fall off the bone’ ribs. Fall off the bone ribs!


How to barbecue Spareribs


110 °C


Approx. 3.5 hours




  1. Remove the membrane from the Spareribs. Rub the meat with mustard or oil and then sprinkle the herbs on them evenly.
  2. Prepare the BBQ with the lid on for indirect grilling and heat it up to 110 °C.
  3. Allow the ribs to cook on the rack for two hours.
  1. Wrap the ribs in aluminium foil and put them back on the BBQ to cook slowly for 1.5 hours.
  2. Prick the meat between the bones with a cocktail stick. The perfect Sparerib will give a little resistance when you prick it.
  3. Unwrap the Spareribs and put them back on the BBQ. They will be ready to serve after a few minutes.


It is easiest to remove the membrane by sticking the knife between the membrane and the bone on the thickest side and pulling the membrane off in the direction of the narrowest side.


If you'd like to be done quickly for a party, you can also pre-cook the Spareribs. Allow them to cook for three hours, wrap them in aluminium foil and keep them in the fridge. Finish them off on the grill for half an hour.


What are Spareribs?

The butcher's guide

Spareribs come from the pig’s rib cage. The origin of their name is not what you are probably thinking. Pork ribs get their name from the Old Dutch or German word ‘ribbesper’,which means ‘rib on the spit or spear’. Over the years, this name has been altered to form the well-known Spareribs.



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