Singapore BBQ Spare Ribs
This Singapore BBQ Spareribs recipe is one of our favourite barbeque treats. It is our own interpretation of the flavours and aromas of the Malay and Chinese streets of Singapore.
Warning for the PitBoss: When using this Singapore barbecue recipe you run the risk that your barbecue ribs will be gone before you get a chance to taste them yourself! ;o)
We first submerge these bbq pork ribs for a whole night into a fragrant and spicy Singapore Marinade, then stick them into our modified Weber Grill for like 4 hours of hot smoking and indirect grilling, and then mop them with our Singapore Spareribs Glaze Sauce until a thick transparant and shiny layer makes these barbecue pork spare ribs look like magic.
Like for all of our pork rib bbq recipes, we smoke these ribs for like 3 to 4 hours at a medium barbecue temperature - in between 250F to 320F - until you can suck the meat right off the bones without using your teeth.
These honey glazed Oriental barbecue spare ribs can be served as a main course, while as an appetizer they will perfectly fit any Oriental meal.
And - of course - spare ribs are always great finger food when you are sharing a couple of sixpacks with your friends!
The first time that we had our late friend Cornelius over for dinner, we had these Oriental spare ribs on the menu. No matter what we ever barbecued or smoked after that, Cornelius would always be talking about those first Singapore spareribs!
For this Singapore bbq spare ribs recipe you need the following ingredients:
|Baby Back Ribs or Spare Ribs|
|Singapore Glazing Sauce|
Singapore BBQ Spare Ribs Preparation
Preparation of Spare Ribs
Click HERE to open a special page on which you can see how at Hot Smoke BBQ we prepare our spare ribs for an optimum barbecue result.
Marinating Singapore Spare Ribs
Put the ribs in the Singapore Marinade;
For marinating flat cuts of meat like these baby back ribs I prefer to use a shallow sealable plastic container;
Marinate the meat in the refrigerator for at least one hour, but of course a whole day and night is much better;
Turn the meat a couple of time in the marinade - and/or spoon the marinade fluid over it - and make sure that all corners and crevices are covered well;
One hour before you plan to put your spare ribs on the barbecue grill you should take them out of the fridge to let them gradually adjust to room temperature;
In this way you will gain the first few degrees of heat in your meat without a flame touching it!
How To Set Up a Weber Grill
Here's some info on how we set up our Weber Grill for maximum performance:
Juancho's Split Grill
To obtain sustained lower heat and improved temperature control, and to increase the grate area and be able to accommodate more meat or larger cuts, I developed an improved hot smoking method whereby the Weber Grill is set up for indirect grilling on one side.
Juancho's Double Grill
Once your Split Grill is fired up, ready and thoroughly pre-heated you can take your beautiful spare ribs out of the Singapore Marinade and put them on the barbecue grate above the dripping pan.
To be able to put all spare rib slabs flat on the barbecue grate to facilitate mopping of the glazing sauce you can use an extra grate - from a smaller diameter kettle grill - set on 3" high legs to increase the grating area.
After closing the barbecue lid you close the lower vent holes to 1/4 open. The upper vent holes will ALWAYS stay fully open!
Don't throw away the remaining Singapore Marinade! You can use it as the basis for a nice and fragrant Singapore Glazing Sauce!
Hot Smoked Spare Ribs = Slow Food
As these slowfood pork ribs will have to cook on slow heat for a number of hours, I use a electronic thermometer to keep an eye on the temperature inside the barbecue.
By opening and closing the barbecue's bottom vent holes you can keep the temperature inside the barbecue within a certain range.
For hot smoking spare ribs my goal was to keep the temperature inside the barbecue within the 250F - 320F range (roughly 120-160 degrees celcius).
This may seem very easy, but you have to watch it...
With those ribs sitting in that black backyard microwave, it's time to take it easy. Have a drink, have a seat, check that barbecue, look at the smoke rising through the yard.
While those beautiful exotic pork ribs are in the smoke, read a book, listen to your favourite music. Relax.
Keep checking the temperature in the barbecue, and try to resist opening the lid without having a serious reason. Every time the lid is taken off your barbecue, heat will be lost, and the smoking will take more time.
On the other hand, if you have time anyway, what do you care...
The ribs and the charcoal briquettes looked just fine. The evaporator bowl needed a refill of luke warm water.
After about 2.5 hours of hot smoking we brushed on the first layer of Singapore Glazing Sauce on the spareribs. This was repeated every ten or fifteen minutes, allowing the glazing to dry and caramelize in between.
Honey Glazed Singapore Spareribs - after 4 hours of hot smoking.
After about 3.5 hours of hot smoking, the ends of the bones started to protrude from the meat, a sign that these Singapore barbecue spareribs were done.
Once your barbecue ribs are done, take them from the grill and let them rest on a cutting board covered by aluminium foil. In this way the juices in the meat get a chance to redistribute through the inside the meat, making the outside less dry
(I feel I have to tell you this since in general this is the case, but for these beautiful ribs I wonder if the glazed crust was actually all that dry to begin with...).
After 3.5 hours of indirect grilling and hot smoking these Singapore barbecue pork ribs were nice and sweet, spicy, tender and juicy!
The Pitboss Suggests:
Malaysian Rice with Ginger, Garlic and Shallots
Here's some more barbecue "technology", if you like: