Het bbqrecept voor spareribs

Memphis style ribs

Uit: The Barbecue Bible van Steven Raichlen

For the ribs and rub:
6 racks pork ribs
¼ cup paprika
1½ tablespoons freshly ground black pepper
1½ tablespoons firmly packed brown sugar
1 tablespoon salt
1½ teaspoons celery salt
1½ teaspoons cayenne pepper
1½ teaspoons garlic powder
1½ teaspoons dry mustard
1½ teaspoons ground cumin

For the mop sauce (optional):
2 cups cider vinegar
½ cup yellow (ballmark) mustard
2 teaspoons salt

1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate, in the refrigerator, 4 to 8 hours.

2. Set up the grill for indirect grilling (kooltjes aan zijkanten bbq dus direct onder grillrooster), placing a large drip pan in the center.

3. When ready to cook, if using charcoal, toss half the wood cips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smokecook the ribs for 1 hour.

4. Meanwhile, prepare the mop sauce (if using). Mix together the mustard, vinegar and salt in a bowl and set aside.

5. When the ribs have cooked for an hour, uncover the grill and brush theh ribs with the mopsauce (if using). If using a charcoal grill, toss the remaining wood chips on the fire. Continue cooking the ribs until tender and almost done, ½ to 1 hour longer for baby back ribs, somewhat longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Fifteen minutes before the end, season the ribs with the remaining rub, sprinkling it on.

6. To serve, cut the rack in half, or for a plate-burying effect, just leave them the whole.

Jaha, met barbecuen op z'n Amerikaans ben je wel een dagje zoet!! Maar het resultaat mag er zijn. Hmmmmmmm.