John Myers
Contents
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Ingredients
- 3 kg Pork rib
Ingredients for the spice mix (rub):
- 10 tbsp Brown sugar
- 2 tbsp Salt
- 2 tbsp Black pepper
- 1 tbsp Chilli (cayenne pepper)
- 2 tbsp Yellow mustard seeds, ground
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 4 tbsp Paprika powder, smoked
- 2 tbsp Celery salt
- 1 tbsp Marjoram
To embalm:
- 250 ml Apple juice
- 4 tbsp Apple Cider Vinegar
- 2 tbsp Honey
- Bbq sauce of your choice (or prepare it yourself according to my recipe)
Instructions
- Carefully peel off the membrane (silver skin) from the ribs on the bone side (pierce one end with a knife or fork and pull it off lengthways with your fingers).
- Mix the ingredients for the spice mixture well in a bowl. Rub the ribs well on both sides with the mixture. Then wrap in cling film and place in the refrigerator for 3 - 8 hours.
- Take the ribs out of the foil and let them pre-cook in the oven for at least 1 hour.
- Mix the apple juice, apple cider vinegar and honey.
- After cooking, the ribs are placed on a grill grate and are now coated with the sauce on both sides. Grill at 200 degrees for approx. 30-40 minutes.
- Divide the finished spare ribs along the individual bones (the meat should come off the bones easily and be very tender) and serve with BBQ sauce and a side dish.
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 44.2gProtein: 2.7gFat: 0.8g
