While strolling through the streets of St. Martin, be sure to taste the grilled spare ribs available at the local barbecue. If you enjoy barbecue, these perfectly tender spare ribs will not disappoint. Many of the island’s BBQ shacks, known as lolos, provide some of the greatest spare ribs you’ll ever have. The ribs are expertly grilled on the grill until the flesh is fall-off-the-bone tender, then slathered with a sweet, spicy, and savory barbecue sauce. Because these are frequently traditional family recipes passed down from generation to generation, the sauce recipes at the various lolos may vary slightly.
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Spare Ribs
While strolling through the streets of St. Martin, be sure to taste the grilled spare ribs available at the local barbecue. If you enjoy barbecue, these perfectly tender spare ribs will not disappoint. Many of the island's BBQ shacks, known as lolos, provide some of the greatest spare ribs you'll ever have.
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 4 days d 2 hours hrs 30 minutes mins
Course Dinner, Lunch
Cuisine Caribbean, Saint Martin
Servings 4 people
Calories 277 kcal
2½ tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
½teaspoon cayenne pepper
½teaspoon freshly ground black pepper
8pounds baby back pork ribs (8 racks)
1½ cups store-bought or homemade barbecue sauce
Preheat the oven to 300 degrees Fahrenheit. In a small mixing dish, combine the first five ingredients. Place each rack of ribs on a double layer of foil and coat with rub. Wrap each rack separately and divide evenly across two baking sheets.
Bake the ribs for about 2 hours for baby backs and 3 hours for spareribs, or until very soft but not falling apart. Carefully remove the ribs from the foil and pour any liquids into a 4-cup heatproof measuring cup; set aside. Allow the ribs to cool completely before serving. Note: Ribs can be baked up to three days ahead of time; the flavour will be more developed, and the cold ribs will heat up more evenly on the grill. Juices should be kept refrigerated and covered. After rewrapping the ribs in foil, place them in the refrigerator.
In a charcoal grill, build a medium-hot fire, or heat a gas grill to high. If necessary, add broth or water to the rib juices to make 1 1/2 cups. To combine, whisk in the barbecue sauce.
7-10 minutes on the grill, basting ribs with barbecue sauce mixture and turning often until lacquered and charred in spots and heated through. To separate the ribs, transfer to a cutting board and cut between them. Transfer to a serving plate and top with more barbecue sauce.
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