Recipe: finger-licking good spareribs
BBQs are just like people. They come in different types, sizes and colors. In BBQ’en met Nick, YouTube phenomenon Nick Toet shares recipes for BBQ heroes and antiheroes, because he isn’t a pitmaster or BBQ expert himself either—and that doesn’t matter at all. Or as Nick himself says about this recipe: ‘Spareribs are that delicious BBQ food you don’t need to be a BBQ expert or professional to make.’ He explains step by step how to easily make spareribs yourself.
Nick: “Don’t buy any pre-cooked rubbish. Not from the butcher’s, and certainly not from the supermarket; that’s really sacrilege. You can do this much better yourself, believe me. My previous book also included a recipe for spareribs, but that was cheating a little. Now we’re going for the real deal: slow-cooked!”
How to make Nicky’s spareribs
- For the simple rub, mix all the ingredients together.
- Pull the silver skin off the inside of the ribs. Rub the ribs generously all over with the rub, cover and place in the refrigerator overnight. The rub will become moist and stick completely to the meat.
- Prepare the BBQ, kamado or gas grill for 120 °C (indirect heat). Up to temperature? Throw the smoking chunk (BBQ or kamado) onto or next to your coals, or add a handful of wood chips to the smoker box (gas grill), and wait until it starts smoking.
- Place the spareribs flat next to each other on the grill grate over the indirect heat. Close the lid and smoke for 11⁄2 hours. Then remove the ribs from the grill grate.
- Place the ribs on 2 large pieces of aluminum foil and coat them with half of the BBQ sauce. Divide the butter over the ribs and pour the apple juice over them. Wrap them in aluminum foil, making sure the foil stays intact and doesn’t leak.
- Place the wrapped ribs back on the grill grate over the indirect heat and leave them there for 11⁄2 hours. After 11⁄2 hours, check whether the internal temperature is 92 °C. Then remove them from the grill grate and remove the aluminum foil.
- Brush the ribs with the remaining BBQ sauce and place them over the indirect heat for another 15 minutes with the lid closed. Remove the ribs from the grill grate, let them rest for 10 minutes and they’re ready.
How to make the BBQ sauce
- Put the hatsas, vinegar, whisky, soy sauce and Worcestershire sauce in a pan and gently bring to the boil over low to medium heat.
- Add the sugar, apple syrup and all the spices. Stir until everything has dissolved, then add the ketchup. Lower the heat and let it gently bubble for 10 to 15 minutes.
- At the right thickness? Stir in the butter to finish the sauce silky smooth. Porn sauce. Delicious!
Title: BBQ’en met Nick
Author: Nick Toet
Price: €27,50
Publisher: Carrera Culinair
Read also:
- The best spareribs in 2023 can be bought at these 10 butchers
- Comfort food alert: you’ll want to make this Mac ‘n Cheese by cooking sensation Nick
- Recipe for a beschuitstuitah sandwich (The Hague-style meatball sandwich)
