The Royal Dutch Ribs recipe
July 1, 2020
Yes! You read it right. A basic recipe. And yes, practically anyone can make this. Spareribs are often seen as something you eat at a restaurant and can’t easily make at home. But that couldn’t be further from the truth. Trust me, once you’ve made this recipe, you’ll be addicted. And I’m more than happy to take the blame for that.
Spareribs recipes are often not as difficult as people think. The major issue for many is not knowing where to start. Where to get good meat, how to remove the membrane from the ribs, which seasonings work well with a marinade – the possibilities are truly endless. Are you afraid to make your own rub? Well, you also have a plethora of options when it comes to dry rubs from various companies, butchers, and many BBQ teams that have released their own BBQ rubs.
“I don’t have a barbecue”
Another excuse that often comes up is, “I don’t have a barbecue.” That doesn’t hold water either because although recipes are often designed for the barbecue, they can also be made in an oven. After all, a barbecue is used in the same way when preparing spareribs. And a dish made in a slow cooker can also be cooked low and slow in a regular stewing pan. In any case, all possibilities are open.
Experiment, Experiment, and Experiment Some More
You read that right. Perfection takes time and a lot of tries. Make this recipe, tweak it, experiment, and keep trying different variations. Keep making it over and over again until you finally have a recipe you’re proud of. And then, be sure to save it. But in the meantime, use this recipe as your starting point, and you’ll be well on your way to some delicious low and slow-cooked and smoked spareribs. Enjoy your meal!
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Ingredients
2 rack of ribs
- For the dry rub
2 tablespoons brown sugar
2 tablespoons paprika powder
2 tablespoons brown sugar
1/2 tablespoon salt
1 teaspoon mustard powder
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
- For the glaze
4 tablespoons of your favorite BBQ sauce
2 tablespoons ketjap manis (sweet soy sauce)
2 tablespoons honey
1 tablespoon ketchup
Directions
- To prepare for this recipe, start one day in advance by removing the membrane from the ribs. This membrane is the thin piece of tissue on the concave side of the ribs. Removing it allows the rub to penetrate the meat better.
- Now, let’s rub the ribs. Mix all the spices in a bowl thoroughly. Lay the ribs in front of you and sprinkle them entirely with this rub. Massage it in well, wrap the ribs in aluminum foil, and place them in the refrigerator for 24 hours to let the rub infuse into the meat.
- On the day you’re going to barbecue the ribs, light the barbecue indirectly. This means leaving one part of the barbecue free of coals. This is where you’ll place the spareribs later.
- To achieve a low temperature, you don’t need too many briquettes. Usually, two handfuls of coals are more than enough to reach a temperature of 110°C (230°F).
- Wait until the barbecue reaches this temperature, and then place the spareribs on the barbecue. Flip the ribs every half hour to cook them evenly, or position the ribs on their sides, as I have done.
- Keep a close eye on the temperature to ensure it doesn’t deviate much from 110 degrees. You can often control the temperature by adjusting the air vents. If you open both vents, the temperature will rise; if you close them, less oxygen will enter the barbecue, lowering the temperature. If your barbecue doesn’t have vents, you can add or remove a few briquettes to adjust the temperature downward.
- These ribs will be slow-cooked on the barbecue and should be cooked for at least 3 hours. Occasionally check if the bone starts to protrude above the meat, which indicates that the ribs are getting cooked. Don’t worry if this doesn’t happen in the first 2 hours; be patient and take your time.
- After about 3 hours, we’ll apply a beautiful glaze, a glossy layer with a delicious flavor, to the ribs. Mix the ingredients for the glaze and brush this mixture onto the ribs with a brush. Coat the ribs entirely and close the lid for another half hour of cooking. After half an hour, brush them lightly again and return the ribs for another 15 to 20 minutes.
- After approximately 20 minutes, remove the ribs from the BBQ. Enjoy your meal!
