Spare ribs with BBQ sauce
Pork is one of the most popular and versatile types of meat, and it is often the foundation of many delicious dishes, such as spare ribs! There are various ways to prepare spare ribs on the Big Green Egg. In this recipe, we choose not to marinate them or use a rub, but to rather brush them with a homemade barbecue sauce while they cook. As a result, you can still taste the beautiful Livar pork meat underneath the caramelised top layer.
For the spare ribs
- 4 strips of spareribs (Livar or another organic, free-range pig)
For the sauce
- 1 red onion, minced
- 150 ml tomato ketchup
- 50 g brown sugar
- 50 ml Worcestershire sauce
- 50 ml red wine vinegar
- 50 ml water
- ½ tsp. mustard powder
- a few drops of Tabasco
PREPARATION IN ADVANCE
- Mix together the sauce ingredients in a saucepan. Bring to the boil on a medium heat and allow to boil gently for 15 minutes. In the meantime, soak a few handfuls of Wood Chips in a bowl of water.
- Remove the pan from the heat and season the sauce with pepper and salt. Strip the membrane from the spareribs (the membrane on the hollow sides of the ribs) by carefully inserting a teaspoon between the meat and the membrane. Once a corner of membrane comes loose you can easily peel the rest off by hand (this is much harder for spareribs that have been frozen. So if you were considering freezing the meat, strip the membrane off first!) Sprinkle pepper and salt on the spareribs.
- Light the Big Green Egg, place the convEGGtor (Plate Setter) with the legs facing up and heat the EGG® to 120°C.
- Lift the convEGGtor up a little once the EGG has reached the temperature indicated above and scatter the soaked Cherry Wood Chips on the glowing coals. Place the Rectangular Drip Pan on the convEGGtor, fill with a layer of water and place the Stainless Steel Grid in the EGG. Place the Ribs and Roasting Rack, put in the spareribs and brush the ribs with the barbecue sauce. Close the lid and brush the ribs with sauce every 15 minutes.
- The spareribs will be done after approximately 2½ hours depending on their thickness. Spareribs are done when you can easily separate the individual ribs.
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