One of our favorite things to make in summer are pork spareribs. Did you know that the term comes from the German “rippenspeer” which translates to "spear ribs," as this cut of meat was typically roasted on a spit or spear

There are two ways to flavor your spareribs.  You can flavor with a dry rub which is a combination of herbs and spices, with no liquids. The dry rib creates a crust - enhancing the flavor of the ribs without adding moisture. The wet rub takes a dry rub and adds moisture to the mix. A dry rub is best used on food that that is cooked faster. The wet rub is best when applied generously and cooked in slowly.

Here are a few of our favorite dry run and wet rub sparerib recipes

DRY RUB

Memphis-Style Dry Spareribs from Bobby Flay

St Louis Dry Ribs from Casa de Crew

Kansas City Style Dry Ribs from The Neeleys

Alton Brown's Baby Back Ribs from Food.com

Dry Rub from Making Jiggy

Wet Rub

Chili-Glazed Spareribs from Steamy Kitchen

Sticky Asian Pork Ribs from Jamie Oliver

Pomegranate BBQ Ribs from Parsley Sage Sweet

Habanero and Peach BBQ Pork Ribs from The Flavor Blender

Luau Ribs from the Midnight Baker