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.
- 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
For the bbq sauce
- 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 (248F) 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.
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BBQ gear used
- Chef’s knife
- Cutting Board
- Barbecue tong
- Kitchen Torch
- Kamado Joe Classic III
- Kamado Joe Big Joe 2
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