Recipe: Jack Daniel’s spare ribs
Less sugar, less fat, less meat… However healthy (and delicious) it may all be, sometimes nothing beats an overdose of cream, chocolate or melted cheese. That’s exactly what you’ll find in Sabine Koning’s Guilty Pleasures cookbook. From Oreo-Nutella ice cream to these Jack Daniel’s spare ribs; every recipe in this book is finger-lickin’ good!
Sabine: “There’s only one thing that can make my boyfriend Tim happier than spare ribs: Jack Daniel’s spare ribs. Ever since the Jack Daniel’s barbecue sauce has been available on supermarket shelves in the Netherlands, it has been my favorite barbecue sauce to use when marinating spare ribs. Feel free to make your own barbecue sauce, though!”
How to make Jack Daniel’s spare ribs
- Ask the butcher to remove the membrane from the spare ribs, or do it yourself. You’ll find the membrane on the back (the ‘hollow’ side) of the spare ribs.
- Put all the ingredients for the dry rub together in a small bowl and mix briefly. Rub the dry rub thoroughly into all sides of the spare ribs.
- Then coat the spare ribs on all sides with the barbecue sauce. Place the spare ribs in a roasting tin or deep dish and cover with aluminum foil. Marinate the spare ribs for at least 4 hours.
- Preheat the oven to 120 °C.
- Place the spare ribs on a baking sheet lined with parchment paper and bake them in the center of the oven for about 1.5 hours.
- Increase the oven temperature to 180 °C and bake the spare ribs for another 30 minutes, until they are beautifully dark on the outside and the meat can be easily pulled from the bones.
Tip: These spare ribs are also delicious on the barbecue! In that case, skip step 6 and place the spare ribs on the barbecue for 20 minutes after pre-cooking them in the oven for 1.5 hours.
Title: Guilty Pleasures
Author: Sabine Koning
Price: €17,99
Publisher: Nieuw Amsterdam
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