Recipe for plummy ribs!!


Classic Ribs

Gives 6 spicy portions


6 spare ribs

200 ml Apple juice, unsweetened

15 tbsp ribs’ mix

500 ml Tomato ketchup

110 g brown sugar

½ cup of honey

2 tbsp vinegar

2 tbsp mustard

2 tbsp lemon juice

2 tbsp Worcestershire sauce

2 tsp onion powder

1 tsp garlic powder

1 tsp sea salt


1. Remove the spare ribs from the silver skin on the bone side and from the excess fat. Lightly scratch the remaining skin on the underside above each bone so that the rib meat can be removed more easily from the bone later. Sprinkle the spare ribs with the ribs’ mix and wrap them up in cling film and marinate in the fridge over night.

2. Setup the smoker with just a few charcoal briquettes for indirect barbecuing, adjust the temperature to 130°C and close the lid. Unwrap the spare ribs from the foil, place in the middle of the barbecue grill with the meat side facing downwards and leave to barbecue indirectly for 45 minutes. If not all the spare ribs will fit in the middle of the barbecue grill, it is also possible to pile 3 spare ribs on top of each other. But then “restack” them every 30 minutes. Put doused wood chip on the flames for the first 30 minutes (e.g. apple or cherry). Turn the spare ribs and barbecue indirectly for another 45 minutes.

3. Take the spare ribs off the grill and wrap up the racks individually in aluminium foil; when doing so, put 4-5 tbsp of apple juice into each foil parcel. Indirectly barbecue the spare ribs in the aluminium foil for another 1 ½ hours, increasing the temperature to 150°C so that the apple juice starts to simmer slowly.

4. Mix the remaining ingredients in a pot for the barbecue sauce, briefly bring to the boil and then leave to simmer for 20 minutes - stirring regularly.

5. Take the spare ribs out of the aluminium foil and brush with a thin layer of barbecue sauce. Indirectly barbecue for another 60 minutes, brushing with more barbecue sauce every now and then. Make sure that they do not get to dark. Serve the spare ribs in the “Cadillac Cut” - slice them so that meat clings to the bone on both sides.