Spareribs cooked in butter

Cooking in butter is not new. The French do it for centuries, and it’s called confit. But I think I’m the first to cook pork ribs in butter on the barbecue.
And that has a reason because it could be a fire hazard when you put a large pan with butter above glowing charcoal. So do it with care, and you will be rewarded with pork ribs that are in my top 5 best.

Prep Time 30 mins
Cook Time 4 hrs
Course Main Course
Cuisine Barbecue
Servings 4 people
Calories 1406 kcal


  • 1 piece Pork ribs
  • 750 grams butter
  • 6 cloves garlic
  • 3 tbsp Fresh thyme, rosemary and parsley One tbsp each
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper


  • Start your grill with a temperature of around 140°C (284F).
  • Melt the butter in a tray that’s large enough to hold the ribs.
  • When the butter melted, you add the garlic cloves, fresh herbs, salt and pepper.
  • Put the ribs in the butter with the meat-side down. Close the lid and let the pork ribs simmer for three to four hours.
  • When the meat reaches a core temperature of 96°C (205F), they are done.



Calories: 1406kcalCarbohydrates: 2gProtein: 5gFat: 157gSaturated Fat: 98gPolyunsaturated Fat: 6gMonounsaturated Fat: 41gTrans Fat: 6gCholesterol: 419mgSodium: 1517mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 4687IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Keyword Butter, Spareribs
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