If you have a Spare Rib recipe or technique that you love and would like to share with others, please email us at tollefson.meats@gmail.com and we’ll add it to this blog.

Spare Ribs were a staple at our house growing up. We enjoyed them with corn on the cob in the summer. I remember sitting outside with my dad (Danny Tollefson), in our yard overlooking the lake, and shucking the corn. At the time, it wasn’t our favorite activity but now I look back on it fondly. It was good quality time together, we talked about everything and anything while anxiously awaiting mom’s tender Spare Ribs!

Below are some of our time tested and tasty recipes!

Classic Jenny Tollefson Style:

1. Put in frozen Spare Ribs in a big roasting pan with no water at 225 for 3 hours.
2. Then take out to season the ribs however you like. [We like barbecue sauce and pork rub - Ed.]
3. Then put the ribs back in at 190 for 8 hours (or more). Remove and enjoy!

If you would like to try something different, my husband’s grammy likes to cook ribs a little differently. Grab a skillet and give it a try!

Janet Fishburn’s Spare Rib Recipe:

1. Cut the Spare Ribs into manageable pieces.
2. In a very large, deep skillet brown the ribs and also some onion.
3. Once the ribs are browned, add sauerkraut around them in the pan and use some Apple cider (which sweetens the kraut a bit) to keep the mixture moist.

4. Then cook the ribs and kraut at a very low temperature on the stove for about two hours.