Spare Ribs - The recipe that works on all grills!

I love spare ribs with BBQ sauce!


large portions

Spare ribs

  • 3 pcs Spare ribs raw
  • 5 dl apple juice
  • 5 cloves garlic
  • 2 pcs onion
  • 3 tbsp Grill Perfect rub

BBQ sauce

  • 3 dl fresh brown sugar
  • 1 dl ketchup
  • 1 dl soy sauce
  • 1 dl Worcester sauce
  • 2 dl Heinz chili sauce
  • 2 tsp dijon mustard
  • 1 tsp cumin grounded
  • 2 dl Broth (from steaming)
  • 2 tbsp butter

The spare ribs are one of my favorites on the grill !!

I have made an incredible amount of spare ribs because I think it is so good. The goal is always to get juicy meat with a slightly crispy crust covered in a lovely BBQ sauce. To achieve a perfect BBQ, layers upon layers of flavors are the key to a perfect result. We start by steaming the ribs. This makes the meat juicy and you get an incredibly good broth to use in the sauce. Then the meat should be seasoned with rub (spice mixture) and finally brush the meat with a wonderful BBQ sauce. This method works just as well on a smaller grill and it does not matter if it is gas, coal or pellets. The result is always perfect!

Step 1

To prepare the spare ribs, I cut off "flaps" and trim the edges for the prettiest possible look. IMPORTANT!!! Remember to remove the membrane / tendon on the back of the spear ribs. The easiest way to do this is to use a knife to loosen and tear off with a little paper towel.

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Step 2

Find a large pan and pour a little neutral oil into the pan. Cut up the onion and garlic and pour into the pan together with the apple juice and whole pepper. This liquid makes the spare ribs steam and you get a beautiful broth again afterwards.

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Step 3

Rub a little oil on the spare ribs as well and put in the pan. This is so that they do not get stuck in each other or the pan. Cover tightly with aluminum foil and place in a preheated oven at 250 degrees. Here they should be allowed to steam for 45 minutes.

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Step 4

When the spare ribs are in the oven, I make the BBQ sauce. Pour in all ingredients except the broth of the ribs and butter. Stir and simmer. When the spare ribs have been steamed, I strain the broth into the pan and rather into the sauce. Boil down to the right thickness. It should be a slightly thick and sticky sauce. When you are happy with the consistency of the sauce, I turn off the heat and finally stir in the butter. This sauce is dangerously good. Save the rest on a glass and you have BBQ sauce for several dinners ahead.

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Step 5

Take the spare ribs out of the pan and place on a tray (with aluminum foil). Strain the broth and add as much broth as you need to the sauce. Save the rest of your broth for another dinner.

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Step 6

When the ribs have cooled down a bit, I apply a thin layer of mustard all around. This gives a layer of flavor and works excellently as an adhesive for the spice mixture. Hemmeligheten bak den beste grillmaten - Dry Rub Sprinkle a thin layer of spices on the back of the ribs first and turn them over. Do the same on the top and let them stand cold until grilling. (Feel free to cover with a little plastic foil if they are to stand for a few hours).

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Step 7

Now comes the decidedly coziest part of making Spareribs! Turn on the grill on high heat. We will start by grilling the meat on both sides on high heat to get a little crust and caramelization.

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Step 8

Turn the heat down as low as you can on the grill and brush on with BBQ sauce. Put the lid on and let the spare ribs stand for 15 minutes to enjoy themselves on the grill with low heat.

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Step 9

Serve steaming hot and remember extra BBQ sauce and napkins for this will always be a bit sticky. Many BBQ restaurants actually provide plastic gloves when serving Spare ribs, because spare ribs are meant to be eaten with their hands and not a knife and fork. Now you can enjoy some amazing Spare ribs. Good luck.

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