4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Smoky BBQ Spareribs met Knoflook-Kruidenrub

Summer BBQ Meat Spareribs Slow-cooked Main course

BBQ spareribs are a classic you'll want to make every summer. The secret lies in a good rub, enough time and steady heat. Make sure your barbecue gets up to temperature by starting with starter wood, so your charcoal lights quickly and evenly. Then all that's left is to enjoy the aroma that will make the neighbours jealous.

x_ckl_recipe_markerSmoky BBQ Spareribs with Garlic-Herb Rub Juicy spareribs with a homemade herb rub, slow-cooked on the barbecue until the meat falls off the bone. This is summer enjoyment at its best. How to make smoky BBQ spareribs with garlic-herb rub? Main course American 4 servings 20 min 5 min 3 hours 25 min

Combine the paprika powder, garlic powder, smoked paprika, brown sugar, cumin, salt, black pepper and cayenne pepper in a bowl until you have a uniform rub.
Remove the membrane from the underside of the spareribs using a blunt knife and a piece of paper towel. Pull the membrane off in one movement.
Generously rub the spareribs on both sides with the spice rub. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Light the barbecue and set it up for indirect heat of about 120 to 140 degrees Celsius. Place a drip tray with some water under the grate to prevent drying out.
Place the spareribs on the indirect side of the barbecue and close the lid. Cook them 2.5 to 3 hours at low temperature. Check occasionally that the temperature remains stable.
After 2 hours, brush both sides of the spareribs with the BBQ sauce. Repeat this twice more every 20 minutes so a nice, glossy layer forms.
Check that the meat is done: it should come away from the bone easily when you tug lightly. Remove the spareribs from the barbecue and let them rest for 5 minutes under aluminum foil.
Cut the spareribs into individual ribs and serve immediately. Place a small bowl of extra BBQ sauce on the side and enjoy together.

Summer BBQ Meat Spareribs Slow-cooked Main course 2 racks of spareribs (each approx. 800 g) 3 tbsp smoked paprika powder 2 tbsp regular paprika powder 2 tbsp brown sugar 1 tbsp garlic powder 1 tsp ground cumin 1 tsp cayenne pepper 2 tsp salt 1 tsp black pepper 150 ml BBQ sauce (store-bought or homemade) Barbecue with lid Drip tray Mixing bowl Basting brush Tongs Sharp knife Cutting board Aluminum foil Paper towels BBQ bbq BBQ Supplies bbqen-1 Chopping Board chopping-board Kindling kindling Cookinglife Grill BBQ Firelighters / Firelighters / Kindling Wood ± 34 Pieces - 325 grams Grill Fanatics Aanmaakwokkel Thüringer braadworst on the Kamado foodies-thuringer-braadworst-van-de-kamado Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Grilled lemon-garlic prawns on the barbecue foodies-gegrilde-citroen-knoflook-garnalen-op-de-bbq

Recipe

Smoky BBQ Spareribs with Garlic-Herb Rub

Juicy spareribs with a homemade herb rub, slow-cooked on the barbecue until the meat falls off the bone. This is summer enjoyment at its best.

Course	Main course
Kitchen	American
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	5 min
Total	3 hours 25 min

Equipment

Barbecue with lid
Drip tray
Mixing bowl
Basting brush
Tongs
Sharp knife
Cutting board
Aluminum foil
Paper towels

Ingredients

2 racks of spareribs (each approx. 800 g)
3 tbsp smoked paprika powder
2 tbsp regular paprika powder
2 tbsp brown sugar
1 tbsp garlic powder
1 tsp ground cumin
1 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
150 ml BBQ sauce (store-bought or homemade)

How to make smoky BBQ spareribs with garlic-herb rub?

Combine the paprika powder, garlic powder, smoked paprika, brown sugar, cumin, salt, black pepper and cayenne pepper in a bowl until you have a uniform rub.
Remove the membrane from the underside of the spareribs using a blunt knife and a piece of paper towel. Pull the membrane off in one movement.
Generously rub the spareribs on both sides with the spice rub. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Light the barbecue and set it up for indirect heat of about 120 to 140 degrees Celsius. Place a drip tray with some water under the grate to prevent drying out.
Place the spareribs on the indirect side of the barbecue and close the lid. Cook them 2.5 to 3 hours at low temperature. Check occasionally that the temperature remains stable.
After 2 hours, brush both sides of the spareribs with the BBQ sauce. Repeat this twice more every 20 minutes so a nice, glossy layer forms.
Check that the meat is done: it should come away from the bone easily when you tug lightly. Remove the spareribs from the barbecue and let them rest for 5 minutes under aluminum foil.
Cut the spareribs into individual ribs and serve immediately. Place a small bowl of extra BBQ sauce on the side and enjoy together.

Cooking mode Prevents your screen from going to sleep

The key to perfect spareribs is patience. No high flames, no rushing. A low, steady temperature and enough time allow the meat to become tender and juicy. Apply the rub to taste: more cayenne for heat, more sugar for a sweet crust. Make the recipe your own.

Serve the spareribs with a fresh coleslaw, some grilled corn and a cold beer alongside. That way a weeknight summer evening effortlessly becomes a moment to savor. Good tools make the difference, from lighting to serving.

Related recipes

Thüringer braadworst on the Kamado

Thüringer braadworst is a classic you can elevate to a whole new level on the kamado. The ceramic core provides steady heat and just that bit of smoke that makes this sausage so irresistible.

View post

Roman Candles: stuffed sausages with mozzarella and Serrano ham

Juicy sausages filled with creamy mozzarella and spicy pepperoni peppers, tightly wrapped in salty Serrano ham and slowly grilled on the BBQ. Easy to make, hard to forget.

View post

Sticky spareribs van de BBQ

These sticky spareribs are cooked low and slow on the BBQ for melt-in-your-mouth meat with a caramelising glaze. A perfect summer BBQ classic for a table full of friends or family.

View post

Grilled lemon-garlic prawns on the barbecue

These grilled prawns with lemon and garlic are the perfect summer barbecue dish. Quick to make, full of flavor and always a hit with friends and family.

View post