In the Netherlands, as in the rest of Europe, baby back ribs are known as spareribs. In the US there is a difference. Baby back ribs are from the loin as spareribs are ribs from the belly of the pig.I made 10 kilos of these delicious baby back ribs but this recipe works just fine with 2 or 3 ribs.
How well is this recipe
- 3 pieces baby back ribs
For the rub
- 1 part salt
- 1 part paprika powder
- 1/2 part onion powder
- 1/8 part garlic powder
- 1/8 part curry powder
- Take off the silverskin of the ribs by sticking a dull dinner knife between the bone and the silverskin. Put your finger underneath and pull the silverskin of.
- Mix all the ingredients for the rub and sprinkle an even layer on both sides of the ribs.
- Now fire up your grill with 2 zones and a temperature of 120°C /248°F and some smoke wood. I use beech. Put the ribs on and lose the lid.
- In the meantime, you can make the sauce by putting on a pan. Mix all the ingredients and let this come to a low boil till you see some thick bubbles.
- After 4 to 5 hours you check the ribs. Lift them by the first 4 bones with a bbq tong. if the flesh threatens to tear then they are ready. Otherwise, close the lid and wait for another half hour.
- When they are done, brush on some bbq sauce and let that sit for 10 minutes until the sauce gets sticky.
Calories: 159kcalCarbohydrates: 40gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 950mgPotassium: 265mgFiber: 1gSugar: 33gVitamin A: 456IUVitamin C: 4mgCalcium: 21mgIron: 1mg
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