Smokey’s golden ribs
Smokey Goodness 2 is one of the great barbecue books by pitmaster Jord Althuizen. With this recipe from the book, you can make phenomenal spareribs. The star of the sauce for these golden ribs is the cape gooseberry, also known as physalis and often relegated to decoration for your dessert. Unjustly so, because these little flavor bombs from the South American Andes are fantastic for making a sauce that, with its slightly sour citrus flavor, pairs wonderfully with spareribs.
Smokey’s golden ribs is a fun recipe if you love getting stuck into some excellent ribs but are ready for a little more variety.
How to make Smokey’s golden ribs
Prepare a BBQ for indirect grilling and heat it until it reaches a temperature of 110 degrees. Remove the membrane from the spareribs by inserting a Phillips screwdriver between the membrane and the bone at the back of the rack. Carefully wiggle the screwdriver back and forth until it is positioned between the membrane and bone across the entire width. Then pull it toward you and remove the entire membrane from the rack. Sprinkle the ribs evenly on both sides with the Tropical Pork Rub.
Add the soaked wood chips to the glowing coals, place the seasoned spareribs on the BBQ and close the lid. Cook the ribs for 2 hours, spraying them every half hour with the mixture of apple juice and apple cider vinegar in a spray bottle.
Wrapping
After approximately 2 hours, when they are a beautiful golden brown color, wrap the ribs in aluminum foil, spraying them thoroughly one more time before folding the foil closed. Continue cooking the ribs in the foil for approximately one and a half hours.
Meanwhile, make the cape gooseberry-apricot sauce by stewing the cape gooseberries and red chili pepper with the water in a small saucepan until the berries have softened. Purée with an immersion blender. Add the remaining ingredients and stir well until the butter and jam have completely dissolved.
Glazing
Remove the spareribs from the foil as soon as they have reached an internal temperature of 72 degrees. Brush them with the warm cape gooseberry-apricot sauce and leave them on the BBQ for another 5 to 10 minutes so the sauce adheres well and thickens slightly on the ribs. Serve with your favorite side dishes or shamelessly put the platter on your lap without sharing. You’re forgiven.
Smokey goodness 2 – The next-level barbecue book
Jord Althuizen
€ 24,99
Kosmos Uitgevers
Also read:
- Panic: a pasta strike is looming in Italy
- 25 types of pasta, because none of us can ever get enough
- Staff meals in the hospitality industry: there is a lot of suffering
