Recipe: Spareribs

How to cook amazing™, super juicy© spareribs for a crowd of hungry beasts.

A few days ago the beast foodcie hosted it’s second barbecue, this time without rain! We were well prepared and brought over 15 kg of spareribs for 20 hungry beasts, and at the end of the night it was all gone! Or as we beasts say, it was converted to muscle 😉

Of course we didn’t want anything but the best for our well appreciated members. Therefore, we brined and slow cooked the ribs ourselves – if you’d ever want to reproduce the recipe, follow the guidelines below!

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Ingredients (feeds many)

  • 15 kg spareribs (also known as baby back ribs)
  • Brine; add 50 grams of salt per litre of water

How to make the dish

  1. Use a small, sharp knife, make a small incision at one end of the concave side of the spareribs. Then, using your fingertips, pull the membrane of the ribs. If you need extra grip, grab the membrane with a piece of paper towel.
  2. Put the spareribs in a large container and cover with the (cold) brine. I needed about 6 litres of brine for 15 kg of spareribs. Refrigerate the ribs overnight.
  3. Drain the spareribs and cover with fresh, cold water. Refrigerate the ribs for 30-60 minutes.
  4. Drain the water from the spareribs and pat dry using paper towels.
  5. Pack the meat in sous vide bags (heat resistant plastic bags) and preheat a water bath to 82 degrees Celsius. Lower the bags into the water bath and cook the spareribs for 8 hours.
  6. After 8 hours, remove the spareribs from the waterbath and cool in an ice bath. Once cool, reserve in the refrigerator until needed.*
  7. Make a nice fire or heat up your barbecue. Remove the spareribs from the bags and put on a grill rack on top of the barbecue. Try to remove as much of the gelatinous liquid from the ribs before you put them on the grill, as this will spill down and cool down your coals.
  8. Brush the ribs with your favourite glaze. We like barbecue sauce, hoisin and honey & mustard glaze.
  9. Grill the spareribs until they have a nice, golden colour all over.
  10. You now have perfectly tender spareribs, with a fall-of-the-bone texture and a nice smokey flavour from the BBQ!
  11. Optional: serve with some deep fried crispy onions and coleslaw for the ultimate American Barbecue experience.

*As foodcie we have all kinds of cool gadgets, but if you don’t have these you can boil the spareribs or cook them in the oven for a shorter time. The ribs will not be as tender however.

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Posted on April 22, 2016, in Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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