Barbecued spare ribs

Deliciously slow roasted spare ribs marinated in and basted with balsamic vinegar. To make the ribs finger licking good we've topped them off with crunchy bacon bits.

Course Main

Cuisine BBQ

Keyword bacon, spare ribs

Prep Time 3 5

Cook Time 3

Total Time 6 5

Servings people

Calories 940

Author Simone

Equipment

Barbecue

Ingredients

2 racks meaty spareribs ±1 kilo
3 slices bacon

For the marinade:

5 cloves garlic chopped
1 onion finely chopped
1 tbsp thyme finely chopped
2 tbsp caster sugar
3 tbsp Balsamic vinegar
2 tsp smoked and powdered paprika piment
3 tbsp water
4 tbsp olive oil
1 tbsp salt
1 tsp freshly ground black pepper

For basting

150 gr caster sugar
125 ml Balsamic vinegar
500 ml water

Instructions

Rinse the spare ribs under running water to get rid off any bone fragments. Dry with a paper towel and remove the membrane from the boney side of the ribs (or ask your butcher to clean them for you)
Mix the ingredients for the marinade. Add the spare ribs into a sturdy plastic bag and pour the marinade into the bag. Give it a good mix and then let the flavors do their work for at least three hours in the fridge (preferably at least one night). Place the plastic bag inside a baking tray to prevent anything leaking from the bag.
Fire up the BBQ and prepare it for grilling on indirect heat. You can find a lot of information about indirect grilling on the net, so I won't elaborate on that. Get the spareribs out of the marinade and rub off the excess marinade.
Time to make the baste. Put the ingredients for the baste in a small sauce pan on medium heat and bring to a boil while stirring. Let the sauce reduce for about 15 minutes, until it's thick and glossy.
When the BBQ is ready put on the bacon and the spareribs at indirect grilling. Place the ribs (meat side up) above the foil drip pan (which you have filled with some beer of course) and cook for about 2 to 2½, hour at about 150° Celsius. Give the spareribs a nice brush with the baste every thirty minutes.
When the ribs are cooked through to test you lift the rib in the middle with a knife and if the meat comes from the bone easily it's cooked through) you give the ribs a final basting and grill them for five more minutes on direct heat with the meaty side down. Chop the crispy grilled bacon to little bits and sprinkle a generous amount of bacon on each serving of spare ribs.
You can prepare the spare ribs in advance if you don't have that much time by pre cooking them in the oven.
Put the spare ribs in tinfoil and baste them with a thick layer of the basting, before closing it up.
Put the sparribs in a preheated oven (100° Celsius) for about two hours.
Then you can let the spareribs cool down and keep them (sealed) in the fridge for 3-5 days.
When you're ready to barbecue, you give the the pre-cooked ribs another thick layer of baste and place them on direct heat for 5-10 minutes
Bake the slices of bacon nice and crunchy in a hot frying pan and serve with the spare ribs.

Nutrition