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spare ribs spare ribs barbecue bbq recipe antillean marinade rub jurino

Spareribs from the barbecue – the best recipe

door Linda Terrizzi

These barbecue spareribs are buttery soft after baking and fall off the bone in no time. If you like spareribs, this Antillean recipe is highly recommended!

We have compared and tested a lot of recipes (no punishment of course!) and this is really the very best way to prepare spareribs. In the Antillean way, so on the barbecue of course. Like all good recipes, it takes some time to marinate the meat in the right way, but it is promised: then you really have the best ribs near!



Are you barbecuing? Then take a look at our barbecue chicken recipe: galiña alaparia

This recipe makes 4-6 servings, depending on how many ribs you eat.

Ingredients:

  • 2kg spare ribs
  • 3 tbsp special rub (*see below)
  • 1 glass of apple juice
  • 50 g brown sugar
  • 3 el butter
  • 100 ml barbecue sauce (** see below)

* For the rub:

  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tl paprika
  • ½ tsp ground mustard seed
  • ½ tsp cayenne pepper

** For the sauce:

  • 100 ml tomato ketchup
  • 3 tbsp apple cider vinegar or white wine vinegar
  • 50 ml water
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • ½ tsp ground black pepper
  • 1 tbsp Worchestershire Sauce
  • ½ tsp onion powder
  • ½ tsp ground mustard seed
  • 1 tbsp lemon juice
  • optional: ½ tsp liquid smoke
spare ribs spare ribs barbecue bbq recipe antillean marinade rub jurino

Preparation spareribs from the barbecue:

Start making the sauce. To do this, mix all the ingredients in a pan and cook for 20-30 minutes, until the sauce has thickened.

To make the rub, mix all the ingredients together. Set the rub aside.



Place the spare ribs in a large bowl and make sure that the bottom membrane of the ribs has been removed. Then rub the spare ribs carefully with the rub that you just made. Leave the meat like this for at least 3 hours (but rather a whole night!) stand.

If you have a smoking function on the barbecue, let the meat smoke for 2 hours first. This gives the spare ribs the very best taste. If you don't have this function or you just don't feel like it, proceed directly to the next step:

Place the spare ribs on the hot barbecue and make sure that the meat is well seared on all sides. This will take about 10 minutes, depending on the temperature of the barbecue. When the meat is nicely browned all around, take a large piece of aluminum foil and place the meat on it.

Then sprinkle the meat with some of the apple juice and sprinkle the brown sugar over it. Cut the butter into slices and then place it on the spare ribs. Close the aluminum foil and place the meat on the high rack of the barbecue for an hour to continue cooking slowly.



After this hour, remove the spareribs from the foil and place them back on the barbecue, bone side down. Now brush generously with barbecue sauce and then cook until the sauce has formed a nice, firm layer and the meat is tender and cooked through.

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