Spareribs in a frying pan! 3 easy and delicious recipes
last update date 2023-09-19 | release date 2021-03-10
Spareribs are one of those meat cuts that people tend to avoid cooking at home. It’s had kind of a bad reputation for being hard to cook… That, and most other meats with the bone-in. If you think: spareribs, you probably picture it either being grilled at a barbecue or baked in an oven. Well, we’re here to tell you that it isn’t as hard to cook as you may have imagined! With a little help from our step-by-step guide, you too can easily cook spareribs at home… using a frying pan!
We’ll be introducing simple and easy recipes that even beginners can follow along to, so make sure to check it out! Good luck!
WHAT KIND OF CUT IS SPARERIBS? IS IT HARD TO EAT?
When you hear “spareribs”, you may immediately think of pork or lamb meat with bones. Spare ribs can come from a variety of different animals. Cow, pig, lamb, etc. It’s basically meat that comes from the back ribs! For today’s article, we’ll be tackling pork back ribs. We’ll be introducing an easy way to cook the meat, as well as some recipes that you can try out if you’re not too familiar with this specific cut.
We get that you may be overwhelmed by the mere sight of this cut, especially if you’ve never tried cooking it before. So, we’ll also include a couple tips to guide you through the whole process.
Spareribs can seem hard to handle or even tough to eat. But, if cooked properly, the meat can come out soft and would almost fall off the bone! You’ll see what we mean once you bite into this delicious cut with it’s tender and rich flavors.
NO OVEN? THAT’S FINE! HOW TO COOK SPARERIBS IN A FRYING PAN
Here are a few tips for how to cook back ribs in a pan.
Since the back ribs often have protruding bones, the plastic packaging it comes in may be damaged during shipping. Therefore, when thawing the meat, please make sure to wrap the it in another plastic bag to avoid any leakage. For a more in depth look at thawing methods, please check out “How to thaw frozen meat.”
CUT INTO SMALLER (BUT NOT TOO SMALL!) PIECES TO MAKE IT EASIER TO COOK
Since you’re getting a rack of ribs, there may be more than a dozen bones in a row. It won’t be possible to fit the whole thing in a frying pan, so we recommend cutting it into pieces that are easier to handle. Cutting it too small will result in the final product being not as juicy, so we recommend cutting it into pieces with about 3-4 bones in. It’s fairly easy. Just insert your knife in between the bones, and cut ‘em up!
Once it’s cooked, it’ll be easier to cut through the meat with a pair of kitchen scissors. Cut the bones one by one and eat up!
LET THE MEAT RETURN TO ROOM TEMPERATURE BEFORE COOKING
This is a common practice for cooking steaks, and it also applies to these ribs! By letting the meat come back to room temperature before cooking, you have a greater chance of getting it to cook evenly.
In particular, back ribs have the bone in. If the bones are still cold when cooked, then the meat around the bones may end up not being cooked enough. Please be aware that eating raw pork meat can cause food poisoning. Be careful!
6 MINS IN FRONT, 4 MINS AT THE BACK, STEAM, AND COOK WITH RESIDUAL HEAT
Add a small amount of oil to your pan and cook one side of the meat on medium heat for about 6 minutes Flip it over and cook the other side for 4 mins. Cover the pan with the lid, turn the heat off, and let it cook in the residual heat for another 10 mins.
Back ribs have curved bones, so the meat around the bones may not touch the surface of the frying pan. By covering the pan and steaming, you can make sure that the heat reaches the center of the meat and the juices are locked in!
DELICIOUS SPARERIB RECIPES USING ONLY A FRYING PAN!
From simple steak-style ribs to more elaborate sparerib recipes… You’ll see that you can easily make all these using only a frying pan! There’s just something about meat with the bone in that makes it that much more delicious!
SIMPLE SPARERIBS STEAK
Enjoy the natural meaty flavor of ribs!
- ＜DIRECTIONS＞
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- ①Sprinkle a generous amount of salt and pepper on the ribs and leave for 10 minutes.
- ②Cook the ribs using the method that was mentioned in the previous section.
- ③When eating, cut between the bones with a sharp knife or kitchen scissors.
HONEY GINGER TERIYAKI-STYLE SPARERIBS（FOR 4 PEOPLE）
Teriyaki-style spareribs with honey and ginger. Sweet and salty, with a nice refreshing aftertaste of ginger.
- ＜INGREDIENTS＞
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- 1/2 pack back ribs
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 pieces ginger
- 1 clove garlic
- 1 tbsp olive oil
- ＜DIRECTIONS＞
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- ①Cut the back ribs into pieces and put them in a bowl. Add honey, soy sauce, grated ginger, and chopped garlic, rub lightly, and leave for 10 minutes.
- ②Heat the olive oil in a frying pan on medium heat, add seasoned back ribs, reduce the heat to low and cook for 6 minutes. Turn it over, place the lid on the pan, reduce the heat to low, cook for 4 mins, turn off the heat and leave for another 10 mins.
- ③When the back ribs are cooked, take them out of the pan and set aside. Simmer the sauce that was left in the pan and use to drizzle over the ribs!
- ④We recommend eating these with your hands! Enjoy!
SPICED TOMATO CURRY SPARERIBS (FOR 4 PEOPLE)
A rich dry curry that combines the freshness of tomatoes with the delicious taste of spareribs.
- ＜INGREDIENTS＞
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- 1/2 pack back rib
- 2 onions, chopped
- 1 celery stalk, chopped
- 1 can cut tomatoes
- 200ml water
- 1/2 piece ginger, chopped
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1.5 tbsp curry powder
- 1 tsp salt
- Salt & pepper to taste
- 1/4 apple, grated
- ＜DIRECTIONS＞
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- ① Cut the back ribs into pieces, place in a bowl, sprinkle some salt and pepper on them, and leave for 10 minutes.
- ②Heat some of the olive oil (1 tbsp) in a frying pan, and cook one side of the back ribs. Once some color develops on one side, remove from the pan and set aside.
- ③Heat the rest of the olive oil (1 tbsp) in the pan on medium heat, and fry the chopped onions until translucent. Add the garlic, ginger and chopped celery and fry until fragrant.
- ④Add the canned tomatoes in a frying pan and simmer until it thickens. Add the curry powder and mix well. (Please note that if you do not mix the curry powder well, it will become powdery.)
- ⑤Add the rest of the ingredients and simmer for about 10 minutes to complete. If you want a sweeter flavor, add a bit of honey or sugar.
DELICIOUS SIDE DISHES THAT GO GREAT WITH SPARERIBS!
Add some pizzazz into the usual spareribs with these gorgeous, easy-to-make garnishes!
SWEET POTATO AND APPLE SALAD (FOR 2 PEOPLE)
This one’s a salad that blends the crisp sweetness and sour flavors of apples and sweet potatoes.
- ＜INGREDIENTS＞
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- 1/3 medium sweet potato
- 1/4 apple
- 40g cream cheese
- Salt & pepper to taste
- ＜DIRECTIONS＞
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- ①Cut the sweet potatoes into 1cm cubes, place in a heat-resistant bowl, and soak in water, then drain.
- ②Cut the apples into 5mm slices, place in the bowl of sweet potatoes, wrap in saran wrap, then heat in the microwave at 500w for 5 minutes.
- ③Mix with cream cheese, and season with salt and pepper.
PICKLED RED ONIONS WITH MUSHROOMS (FOR 4 PEOPLE)
Taste the blend of strong red onions and umami mushrooms in this unique side dish!
- ＜INGREDIENTS＞
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- 1 red onion, sliced
- 300g Maitake, shiitake, Bunashimeji mushrooms, etc. (if you like, cut into bite-sized pieces)
- 2 tbsp vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
- A little black pepper
- 1 tbsp olive oil
- ＜DIRECTIONS＞
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- ①Heat the olive oil in a frying pan on medium heat, and fry the mushrooms.
- ②When the mushrooms are soft, reduce the heat to low, add all the other ingredients and fry for about 2 minutes.
- ③ Once everything is cooked, remove from the heat and chill in the fridge before eating!
SOFT-BOILED EGG AND COLESLAW SALAD (FOR 2 PEOPLE)
Making coleslaw using yogurt will give it a milder flavor than usual. Use this as a delicious garnish to give your tastebuds a different flavor.
- ＜INGREDIENTS＞
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- 1 soft-boiled egg
- 2 cabbage leaves
- 50g sweet corn 50g
- A bit of shredded carrots
- ★ 2 tbsp unsweetened yogurt
- ★ 1/3 tsp salt
- ★ A little honey
- ＜DIRECTIONS＞
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- ①Shred the cabbage and carrots, then place in a bowl and sprinkle the salt on top. Leave for 10 minutes to sweat.
- ② Squeeze the liquid from the cabbage and carrots, then drain. Add the sweet corn and the ingredients marked with a ★, and mix well.
- ③ Serve on a small plate and top with the half of the soft-boiled egg. Let the richness ooze out as you break the egg in half! Yummm!
BRING THE LIFE BACK TO YOUR TABLE WITH DELICIOUS SPARERIBS!
Of course, you can always make different recipes using other cuts of meat… but doing it with bone-in pork back ribs will surely level up the look and feel of your table!
It’s that much easier and more natural to have a fun, lively conversation when there’s gorgeous and delicious food on the table.
Why not take this opportunity to enjoy spareribs today?!
RECIPE INGREDINTS
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Small Baby Pork Back Ribs - 2 Small Racks 1.2kg￥1,880 (txInc) 30%OFF ￥2,690Claimed by many to be the best ribs in Japan. These ribs are small and should fit any home oven or pot for boiling them first. Two racks per pack! Frozen.
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Italian Sea Salt / Fine Ground In A Jar (130g)￥300 (txInc)Only a few remainingFine particles of Italian Sea Salt. Perfect for seasoning your meat or creating own spice mixes. (Dry)
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