Things You'll Need
5 to 7 lbs. spare ribs
1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. ground pepper
If you are considering cooking outside during the summer, then try grilling spare ribs on your gas grill. Spare ribs are generally larger than baby back ribs, but they have a higher bone to meat ratio. The ribs become tender once they cook on a gas grill for several hours. Spare ribs require a lot of preparation and cooking time. It is essential that you closely monitor the grill to prevent burning and overcooking the ribs.
Prepare your gas grill. Turn the burners on high, and use a grilling brush to remove any grilled-on substances, dirt and debris. Close the lid of the grill, and allow the temperature to rise to at least 450 degrees Fahrenheit.
Use a sharp knife to remove fat from the spare ribs. Trim the fat away from the outside of the ribs. Remove the fat membrane from a rack of ribs by placing a knife under the membrane skin. Pry the knife toward the ribs, and peel the skin off with your hands. Discard the fat and membrane.
Make a dry seasoning rub for the spare ribs. Combine salt, garlic powder and ground pepper in a bowl. Sift these ingredients together.
Rub the seasoning onto the spare ribs. The ribs will absorb the seasoning. Continue to rub the seasoning on the ribs until they are completely covered.
Set the gas grill to medium-low heat. Turn one gas burner off in order to cook the spare ribs under indirect heat.
Spray the grill grates with nonstick spray. Place the ribs on the side of the gas grill that you turned off, and close the lid to the grill.
Check on the ribs while they are cooking. Turn the ribs over every half-hour. Increase the heat of the gas grill if the temperature falls below 250 degrees.
Grill the ribs for two to four hours until they are no longer pink in the center. Brush barbecue sauce over the ribs during their last hour to half-hour of cooking.
Do not allow the ribs to sit out at room temperature for longer than two hours.