Spareribs 3-2-1 from the grill or from the oven

Ingredients for 4 servings:

• 6 ribs spare ribs, if possible in St. Louis cut
• 2 tbsp ground sea salt
• 2 tbsp brown sugar
• 1 tsp, heaped mustard powder
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp black pepper, ground
• 2 tbsp, heaped garlic powder
• 1 tsp cayenne pepper
• 4 tbsp, heaped paprika powder, sweet
• 70 g ketchup
• 70 g BBQ sauce (hot chili sauce)
• 35 g honey
• 35 g brown sugar
• 1 tbsp vinegar
• 1 tbsp mustard
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 tsp, heaped garlic powder
• ½ tsp sea salt
• ½ tsp black pepper, ground
• ½ tsp cayenne pepper
• 30 ml apple juice
• 200 ml apple juice or other juice

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 6 hours; Total time approx. 19 hours

If the 3-2-1 method doesn’t mean anything to you, here’s how: Grill the ribs for 3 hours at 110-120 degrees Celsius (230-248 degrees Fahrenheit) over indirect heat on the grill or in a convection oven. Steam for 2 hours at 140-150 degrees Celsius (284-302 degrees Fahrenheit), using apple juice or any other juice, for example. Glaze for 1 hour at 110-120 degrees Celsius (230-248 degrees Fahrenheit) with a sauce. First, remove the silver skin from the belly ribs. This is best done with a spoon handle, which is pushed under the skin at the second-to-last bone, gently loosening it. Using kitchen paper, you can then easily peel off the skin. Mix the ingredients of the rub (this recipe uses the “Magic Dust BBQ Rub”) and generously sprinkle the rub on both sides of the ribs, massaging in the rub. Wrap the ribs individually in plastic wrap and refrigerate overnight. To prepare 6 ribs in the grill/oven, you’ll need a stainless steel pan with a stainless steel rack. Place the marinated ribs in a holder in the pan and place it in the appliance of your choice (grill or oven). The meat will remain there for 3 hours at 110-120 degrees Celsius in the indirect part of the grill or with convection in the oven. Then pour about 200 ml of apple juice (or any other juice you like) into the pan and seal it tightly with aluminum foil. Here’s another tip: Place a second pan on top of the first; it serves the same purpose. Now comes the 2 hours of steaming at 140-150 degrees Celsius. This is exactly the right time to start preparing the sauce. Place all the ingredients in a pot, mix well, bring to a boil, and then simmer on low heat for 20 minutes. By now, the ribs are already looking pretty good, but the smell is a real challenge. After these two hours, brush the ribs with the sauce using a silicone brush and return them to the oven at 110-120 degrees Celsius for 20 minutes. Repeat this process after another 20 minutes, and again after 20 minutes if necessary. I only prepared two ribs this time, so I didn’t use the rack (pictured).