From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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Sparerib afficionados will argue passionately about the "proper" cooking method and sauce, but one thing is certain: this lowly bone of the pig is adored worldwide for its flavor. Barbecued spareribs are perhaps the favorite, but you don't necessarily have to own a grill to enjoy spareribs, as you will see from the sparerib recipes.

What are spareribs?

Obviously the term spareribs does not refer to extra ribs. The term actually comes from the German Rippenspeer which literally translates to "spear ribs," as this cut was traditionally roasted on a spit or spear. In English, it became ribspare and eventually sparerib. This term not only refers to the practice of roasting the meat on a spear or spit, but it is a perfectly reasonable description of the cut itself, being spare of meat. You will see this cut referred to as spareribs (compound word) and spare ribs (two words), and both are equally acceptable.

Spareribs are pork, of course, and are cut from the bottom section of the ribs and breastbone of the pig, just above the belly. (Baby back ribs are from the top of the rib area along the back.) With the removal of the bacon, a thin layer of meat remains on the spareribs. Spareribs are considered to be more meaty and succulent than baby back ribs. The slabs weight between two and five pounds, with weightier slabs usually cut into smaller, more manageable racks.

Should spareribs be boiled?

There are both pros and cons for boiling spareribs.

• Pro: Since the ribs are fatty, many cooks choose to parboil spareribs for a short time or boil for an extended period of time to render out the fat, tenderize the rib meat, and shorten cooking time. The ribs are then further cooked on the grill or in the oven, usually with a sauce. This does accomplish the aforestated goals, however, there are drawbacks.

• Con: Boiling the meat not only renders out the fat, it also naturally releases the spareribs natural juices, both of which contain the true flavor of the ribs. Although spareribs are often served glazed or with a sauce, the meat itself can be dry. Long cooking with low heat either by oven or indirect heat on a grill accomplishes the same tenderness and fat-rendering goals without loss of flavor or moisture. Marinades are also recommended to add flavor and tenderize ribs.

The choice is yours, but for best flavor and moist spareribs, boiling is not recommended.

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