Spare Ribs cooked in beer with sweet and spicy BBQ sauce
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 3 hours |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 2 packages Pork spare ribs
- 2 tbsp Epic Spice BBQ rub
- Maldon sea salt flakes
- Maldon pepper
- 500ml Leffe Brune
- For the BBQ sauce:
- 2-3 tbsp Bio Chorio Extra virgin olive oil
- 125g Ardo shallots
- 1 tbsp Ardo ginger
- 1 tbsp Ardo garlic
- 2-3 tsp Epic Spice BBQ rub
- 400g Develey tomato ketchup
- 125ml TOP apple cider vinegar
- 100g Kikkoman soy sauce
- 60g dark brown sugar*
- 80g Dee Thai sweet chilli suace
- Maldon sea salt flakes
- Maldon pepper
METHOD
Preheat Big Green Egg at 180 C. Plce the conveggtor and grill.
Remove membrane from ribs (optional) and rub both sides generously with the BBQ rub. At this stage you can marinate the ribs for 24 hours.
Place ribs in a baking pan (you can also use a one use aluminum pan). Pour in the beer. Cover with parchment paper and heavy duty foil. Transfer in the EGG and cook for 2 hours.
In the meantime, prepare the BBQ sauce. Cook shallots, ginger and garlic in olive oil until beginning to colour. Add remaining ingredients and ½ cup (125 ml) water. Simmer for 15 minutes until sauce has thickened slightly. Use an emersion blender to blend until smooth (optional but nice!). Keep BBQ sauce in a jar in the fridge.
After 2 hours uncover the ribs and transfer on the grill. Brush with some of the BBQ sauce and to spice things up, sprinkle some more BBQ rub. Close the EGG and cook 15-20 minutes longer. Flip ribs and brush again with the BBQ sauce. Close the EGG and cook 15-20 minutes more until sauce has caramelized and ribs look charred in places.
Serve with extra BBQ sauce, sweet potato fries and lots of napkins. They are fall-off the bone amazing.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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