SEVERINS Spareribs
Spareribs are the epitome of barbecue enjoyment - perfectly seasoned, slow-cooked and so tender that they literally fall off the bone. But what makes really good ribs and how do they turn out best? With the SEVERIN grill, you can conjure up juicy spare ribs that not only taste fantastic, but also impress with a delicious crust. In this article, we'll tell you how to prepare spare ribs perfectly, which marinade ensures the best taste and which side dishes make them an absolute highlight.
Cooking time 10 hours 20 minutes
Ingredients
Ingredients for 4-6 portions
FOR THE RIBS
- 2 kg spare ribs
- 3-4 tbsp olive oil
- 1-2 SEVERINS Special-Rub,
- see recipe page 169
- 250 ml veal stock
- 150 ml BBQ sauce
EXTRAS
- 1-2 sheets of butcher paper
Preparation
- Remove the silver skin from the ribs, rub the ribs all over with oil and sprinkle with the seasoning mix on all sides. Then cover and marinate in the fridge for at least 4 hours.
- Preheat the grill to 120-130 °C with the lid closed.
- Insert the core temperature probe and set the desired target temperature (78-82 °C). If possible, place the ribs on the indirect zone and grill for 1-1 1/2 hours. Turn occasionally. If the ribs are too large for the indirect zone, simply use a spare rib holder.
- After 1/3 of the grilling time, remove the ribs from the grill and place on 2 sheets of butcher’s paper. Moisten with 100 ml of stock and seal thoroughly. Continue to grill the ribs for 1-1 1/2 hours.
- Mix the remaining veal stock with the BBQ sauce. In the last third, unwrap the ribs again and add the meat juices to the mixed BBQ sauce if necessary. Grill the ribs for a further 1-1 1/2 hours and brush with the sauce until it has been used up (core temperature 78-82 °C).
