John Myers
Ingredients for 4 servings:
- 4 large spare ribs (baby back ribs)
- 2 tbsp vegetable oil
- 2 onions
- 3 tbsp brown sugar
- 3 garlic cloves
- 2 cans of tomatoes
- 250 g honey
- 2 tbsp spirit vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp sea salt
- 1 pinch(s) of pepper
- 1 pinch of chili flakes
- 4 tbsp, heaped BBQ rub, e.g. Magic Dust from Ankerkrau
- 250 ml apple juice
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 6 hours 30 minutes; Total time approx. 7 hours 15 minutes
Sauce for mopping: Finely chop the onions and fry in the vegetable oil until golden brown. Add the brown sugar and let it caramelize slightly. Add the chopped garlic and stir briefly. Now add the canned tomatoes; if using whole tomatoes, crush them into small pieces while stirring. Then add the honey and season everything with the remaining ingredients. You can vary this. (I like my ribs sweet, so I also use half a jar of honey. But don’t worry, it tastes delicious.) Let the sauce simmer gently for 20-30 minutes. For the spare ribs: Remove the silver skin from the spare ribs. To do this, use the handle of a teaspoon between two bones to loosen the silver skin and peel it off with a paper towel. Place the spare ribs in a baking dish and let them marinate in half of the cold sauce in the refrigerator overnight. Then remove the ribs from the dish and season. Season the spare ribs with a good BBQ rub. Cherry Chipotle or Magic Dust from Ankerkraut are recommended. Or you can mix your own rub. Smoking using the 3-2-1 method: The 3-2-1 method involves smoking the ribs for 3 hours, then grilling them in a somewhat airtight container for 2 hours, then coating them with sauce and leaving them on the grill for another hour. If you have a kettle grill, it’s best to watch a YouTube video on how to set up a minion ring to achieve an even smoking temperature of 100°C – 120°C. And yes, it actually works very well. Make sure that the fat and sauce don’t drip onto the direct embers. Ideally, placing a bowl/mold containing water in the grill also helps keep the temperature even. If you have a regular smoker, water smoker, or ceramic grill, you’ve probably stopped reading long ago. For everyone else: Place the spare ribs on the preheated and adjusted grill. Place smoking wood on the embers. I prefer hickory chunks, but cherry wood also works very well. Smoke the ribs on the grill for about 3 hours. Place the ribs in a baking dish. Add the apple juice and cover everything with parchment paper and then with aluminum foil. Make sure the ribs are not touching the aluminum foil. Place everything back on the grill and wait another 2 hours. After 2 hours, remove the ribs from the dish and place them back on the grill. Brush the meaty side of the ribs with the sauce (mopping). Repeat this process 2-3 times during this last hour. Serve the ribs with the remaining half of the sauce. A good beer goes well with this.
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