Today I am going to make spare ribs for the BBQ for the first time. After orientating myself a bit I ended up with BBQ heroes. What they make really appeals to me. Good BBQing takes time and requires patience, and let me not have the latter, but in the kitchen it works quite nicely. 

So now I have the recipe but i didn't have the spare ribs yey. I went to the Sligro for the first time in my life because everyone can enter this corona crisis. What a man Valhalla that is. It makes me very greedy. I also find a BBQ sauce, a bit too pricey but I couldn't resist.

Ik heb ruim drie kilo, 4 ribben, genomen. Ik kreeg ze keurig in een dubbele plastic zak want als ze hier op grond vallen is ook zonde aldus de slager. Thuis gekomen was ik toch wel onder de indruk van mijn vlees aankoop. Best een berg vlees.

Then I started making the rub and the sauce. Ingredients for the rub (everything taken a bit more than the recipe):

• 1 tablespoon of smoked paprikapowder
• 2 tablespoons of paprikapowder
• 2 tablespoons of brown sugar
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 teaspoon of curry powder
• Salt and pepper

Put everything in a bowl and mix well and set it aside.

Ingredients for the sauce (also everything more spacious):

• 4 tablespoons of ketchup
• 2 tablespoons of honey
• 2 tablespoons of brown sugar
• 2 teaspoons of mustard
• Large dash of Worcestershire sauce
• Huge splash of whiskey
• 1 teaspoon of garlic powder
• 2 teaspoons of smoked paprika
• 1 teaspoon of cayenne pepper
• Splash of lemon juice
• Pepper and salt

Mix everything in a bowl and put it covered in the fridge.

First remove the fleece from the bottom of the spare ribs. I did this by loosening it from the side with a knife with a round top and if it loosened a bit by pulling it off completely by hand. I then cut the ribs in half because they fit more easily in an aluminum container. Before they get into those trays I massaged them in with the rub. The bins were put in the fridge at 8:30 to take them out the next day.

After a good night in the fridge, first started the BBQ, prepared for indirect grilling at 150 ° C. Then, because of the size of my Weber, all Spareribs were placed in an aluminum container and a can of beer (I used regular Hertog Jan) emptied into the container. The container is completely closed with aluminum foil and placed on the part of the BBQ under which there are no coals, cover with a simmer, but are three hours long.

After three hours, the meat almost falls off the bones. Then they really have to get out of the tank, out of the moisture. So it could be a bit shorter, but I like it as much as the meat is looser. Place the spare ribs with the convex side up and brush with the sauce. Meanwhile, heat up the BBQ. The spareribs must now first be applied with the greased side down. Keep an eye on them because it is going fast now and you don't want to let them char. Also use the indirect side to slow down the speed. If the convex side is well discolored, it can be turned around until it also has the concave side and a nice color. Some fries, that good BBQ sauce and a nice beer with it and enjoy.