Pork spareribs are a cut of meat from the lower part of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. They are slightly meatier than the belly but still rich. The ribs are covered with a layer of meat and fat. They are larger, meatier, and have a higher fat content than baby back ribs, making them juicier and more flavourful.

While spareribs are often thought of as American, they’re loved all around the world. In the United States, they are called “spare ribs” or “St Louis-style ribs”. They are part of a dish called “Galician churrasco” in Spain.

Spareribs are full of tight connective tissue, perfect for cooking at low temperatures. The meat tenderises as the ribs slowly smoke and cook, and the tight tissues turn into soft gelatine. They can be grilled, roasted, or smoked low and slow. Cooking low and slow renders the fat and makes the meat fall off the bone tender.

A 100g serving of pork spareribs contains approximately 395 calories, 28.94 g of protein, and 30.17 g of fat. The fat content includes 11.073 g of saturated fat, 2.719 g of polyunsaturated fat, and 13.424 g of monounsaturated fat. The ribs also contain 120 mg of cholesterol, 255 mg of sodium, and 319 mg of potassium. They contain nutrients like iron, zinc, and vitamin B12.

Ingredients

• Pork sparerib
• Salt

Equipment

• Air fryer

Instructions

1. Air dry overnight, uncovered in the refrigerator.
2. Place on a rack and into the air fryer for 20 minutes at 180 °C.
3. Season with flaky salt.
4. Slice and eat.

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