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Home Sticky spareribs from the BBQ

Sticky spareribs from the BBQ

Summer BBQ Meat Spareribs Slow cook Party

Good spareribs start with a good fire, and the easiest way to get that fire going is with a piece of kindling so you can quickly reach temperature without fuss. The rack itself goes on indirect heat for a long, gentle cook, after which you finish it with a thick, sweet glaze that caramelizes into something irresistible. This is the kind of recipe that brings people to your house.

x_ckl_recipe_markerSticky spareribs from the BBQ These sticky spareribs are cooked low and slow on the BBQ for melt-in-your-mouth meat with a caramelizing glaze. A perfect summer BBQ classic for a table full of friends or family. How to make sticky spareribs from the BBQ? Main course American 4 people 20 min 10 min 3.5 hours (excl. marinating)

Remove the silvery membrane from the bone side of the spareribs by loosening it with a knife and then pulling it off. This helps the rub penetrate better and makes the meat more tender.
Mix the brown sugar, paprika, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and black pepper into a dry rub.
Rub the spareribs generously all over with the dry rub. Wrap them tightly in plastic wrap and let them marinate in the fridge for at least 2 hours, preferably overnight.
Light the BBQ and set up an indirect heat zone of about 120 to 140 degrees Celsius. Place the spareribs on the cooler part of the grate, bones down, and close the lid.
Grill the spareribs like this for 2.5 to 3 hours over indirect heat. Check the temperature occasionally and add coals if needed to keep the heat steady.
Meanwhile make the glaze: heat the honey, ketchup, soy sauce, Worcestershire sauce, apple cider vinegar and the mustard in a saucepan over low heat. Stir well and let simmer gently for 5 minutes until glossy.
Brush the spareribs generously with the glaze after 2.5 hours. Close the lid and grill for another 15 minutes. Repeat once more for an extra-thick coating.
Remove the spareribs from the BBQ and let them rest for 10 minutes under aluminum foil. Cut between the bones into portions and serve immediately.

Summer BBQ Meat Spareribs Slow cook Party 2 racks of spareribs (approx. 1.5 kg total) 3 tbsp brown sugar 2 tsp smoked paprika 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp cayenne pepper 1.5 tsp salt 1 tsp freshly ground black pepper For the glaze: 3 tbsp honey 3 tbsp ketchup 2 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tbsp apple cider vinegar 1 tsp mustard BBQ with a lid Firelighters Charcoal or briquettes Brush Saucepan Mixing bowl Aluminum foil Meat thermometer Tongs Sharp knife Cutting board BBQ bbq BBQ Accessories bbq-accessories BBQ Supplies bbqen-1 Kindling kindling Cookinglife Grill BBQ Brushes / Pastry Brushes - Silicone - 2 pieces - 21 & 25 cm Grill Fanatics Bakkwast Cookinglife Grill BBQ Tongs 40 cm - Silicone Head Grill Fanatics Tang Cookinglife BBQ Tool Set Fire & Flavour Black 3-Piece - Stainless Steel - BBQ Spatula, Tongs & Fork Cookinglife BBQ Tool Thüringer braadworst on the Kamado foodies-thuringer-braadworst-on-the-kamado Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-stuffed-sausages-with-mozzarella-and-serrano-ham BBQ Steak Bali with sambal jus foodies-bbq-steak-bali-with-sambal-jus Schaschlik on the kamado foodies-schaschlik-on-the-kamado

Recipe

Sticky spareribs from the BBQ

These sticky spareribs are cooked low and slow on the BBQ for melt-in-your-mouth meat with a caramelizing glaze. A perfect summer BBQ classic for a table full of friends or family.

Course	Main course
Kitchen	American
Servings	4 people

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	3.5 hours (excl. marinating)

Equipment

BBQ with a lid
Firelighters
Charcoal or briquettes
Brush
Saucepan
Mixing bowl
Aluminum foil
Meat thermometer
Tongs
Sharp knife
Cutting board

Ingredients

2 racks of spareribs (approx. 1.5 kg total)
3 tbsp brown sugar
2 tsp smoked paprika
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1.5 tsp salt
1 tsp freshly ground black pepper
For the glaze:
3 tbsp honey
3 tbsp ketchup
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp mustard

How to make sticky spareribs from the BBQ?

Remove the silvery membrane from the bone side of the spareribs by loosening it with a knife and then pulling it off. This helps the rub penetrate better and makes the meat more tender.
Mix the brown sugar, paprika, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and black pepper into a dry rub.
Rub the spareribs generously all over with the dry rub. Wrap them tightly in plastic wrap and let them marinate in the fridge for at least 2 hours, preferably overnight.
Light the BBQ and set up an indirect heat zone of about 120 to 140 degrees Celsius. Place the spareribs on the cooler part of the grate, bones down, and close the lid.
Grill the spareribs like this for 2.5 to 3 hours over indirect heat. Check the temperature occasionally and add coals if needed to keep the heat steady.
Meanwhile make the glaze: heat the honey, ketchup, soy sauce, Worcestershire sauce, apple cider vinegar and the mustard in a saucepan over low heat. Stir well and let simmer gently for 5 minutes until glossy.
Brush the spareribs generously with the glaze after 2.5 hours. Close the lid and grill for another 15 minutes. Repeat once more for an extra-thick coating.
Remove the spareribs from the BBQ and let them rest for 10 minutes under aluminum foil. Cut between the bones into portions and serve immediately.

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The secret to great spareribs is patience. Low and slow grilling gives the meat time to fall off the bone and absorb all those flavors. The glaze brings it all together: sweet, smoky and just a touch spicier than you expect. That's exactly what makes this recipe a summer moment you won't soon forget.

Turn it into a full BBQ spread with coleslaw, corn on the cob and fresh baguette. Make sure your BBQ is up to temperature before you start and use good firelighters for a quick start without excessive smoke. Then all you have to worry about is enjoying it.

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