Why Ribs Are So Difficult – and Yet So Simple
Spareribs are one of the most satisfying dishes you can eat. Meat that falls off the bone with minimal effort, a caramelised exterior, an intense smoky or grilled flavour. When done right, nothing beats it.
But: making ribs takes time. Anyone who thinks they can grill ribs in 30 minutes and get a great result will be disappointed. The secret is Low & Slow.
The Right Preparation
Before ribs go on the grill or in the oven, there are two important steps:
1. Remove the Silver Skin
On the bone side of the ribs there is a thin, silvery membrane – the silver skin. This must be removed. It cannot be chewed through and prevents spices and smoke from penetrating the meat.
Here's how: slide a knife under the membrane, grip it with a kitchen towel and pull it off. Sounds tricky, but becomes routine after a couple of tries.
2. The Marinade or Dry Rub
Dry rub is the American method – and often the better one:
- Brown sugar (caramelises on the grill)
- Paprika (sweet and smoked)
- Garlic powder, onion powder
- Salt, black pepper
- Optional: cayenne pepper for heat
Rub generously over the ribs, leave to rest for at least 2 hours – overnight is better.
The Cooking Method: Low & Slow Is King
The best method for tender ribs is Low & Slow:
In the oven:
- Preheat the oven to 120–140°C
- Place ribs meat-side up on a rack
- Cook for 3–4 hours
- In the last 30 minutes, brush with BBQ sauce and raise the temperature to 180°C
On the grill (indirect heat):
- Coals or burners on one side of the grill only
- Place ribs on the cool side
- Cook at 120–140°C for 3–4 hours, lid closed
- Optionally add wood chips for a smoky flavour
The "Bend Test": lift the ribs with tongs from the middle. If they bend and nearly crack, they're done.
How to Recognise Perfect Ribs
Three signs of perfect ribs:
- The bone is exposed by 5–7mm – the meat shrinks back during cooking
- Passes the Bend Test – ribs bend noticeably when lifted
- The meat releases with minimal pressure – but doesn't fall off on its own (that would be mush)
The BBQ Sauce: Make It or Buy It?
A good store-bought BBQ sauce is fine. A homemade one is better:
- Ketchup as the base
- Brown sugar or honey (sweetness)
- Worcestershire sauce (umami)
- Apple cider vinegar (acidity)
- Smoked paprika
- Garlic
Simmer, season, done. Apply the sauce only in the last 15–20 minutes – sugar burns quickly.
All You Can Eat Ribs at Luis Diner
At Luis Diner in Kappl, we offer our All You Can Eat Ribs Special. That means: as many ribs as you can handle – prepared using our own method.
We don't do ribs half-heartedly. When ribs are on the menu, they're made properly. Low & Slow, our own marinade, caramelised exterior.
When is the special on? Ask us directly or check our current menu – the special rotates seasonally.
Bottom line: Good ribs take time – that's their only downside. But when done well, they're one of the most satisfying dishes there is. Give it a go – either at home with this guide or at Luis Diner.