If you visit a real butcher, they can tell you all you need to know about the different species of pig and their specific flavours. We recommend choosing the meat of Dutch free-range pigs. That not only tastes much better; it is better for the environment to boot. It also has a relatively neutral flavour in and of itself, which makes it perfect for a flavourful marinade. The Dutch Livar pig, for example, is a free-range animal that is fed a diet of different types of grain. Of course, you won’t be slathering these ribs in barbecue sauce. A light marinade is all you need to bring out the natural flavour of the ribs. Whatever you do, make sure to get belly ribs. These are much larger and the meat has a firmer structure, while also being much more flavourful. Although they take longer to cook, they are worth it in the end. Once you have selected the best meat, it is time to start your preparations. For starters, rinse the meat off under a tap to remove any loose bits, bone fragments and grit. Pad the spareribs dry with a kitchen towel. Using a sharp knife, cut off all excess fat and small loose pieces of meat. They will only burn on the grill, which affects the flavour of your ribs. Next, you have to remove the membrane. Although that is not easy, it is important to do so to achieve a good result. The best way to do this is by sticking the blunt edge of a regular knife between the membrane and the first bone on the thick side of the rib. Once you’ve managed that, you can pull the membrane off the bones in the direction of the narrow part. If your fingers are greasy, you can use a piece of kitchen towel to get a better grip on the membrane. That will certainly help. Check the sparerib for any loose fragments and rinse it off and pad it dry once more if you need to. To get the most tender ribs, you should not precook them at all. Instead, they should be allowed to cook from start to finish over the fire. Don’t forget about the most important thing: the touch of Glen Talloch!
