BBQ Spare Ribs

What can I say about this recipe. It is beautiful. BBQ Spare Ribs is one of my favourite summer recipes that works every time. Creating a marinade boosts the flavour before they even hit the bbq. I make them in advance and leave them in the fridge in an airtight container for 24 – 48 hours. Using chili and spring onions adds such a lovely heat whilst the rum adds a subtle punch.

When it comes to summer barbecues, few dishes can match the sheer delight of perfectly cooked spare ribs. Our BBQ spare ribs recipe, featuring a tantalising marinade of Dijon mustard, demerara sugar, honey, rum, and soy sauce, is a guaranteed crowd-pleaser. This blend of ingredients creates a harmonious balance of flavours, ensuring each bite is a taste sensation.

The Marinade: A Symphony of Flavours

The marinade is where the magic begins. Dijon mustard adds a touch of tanginess, cutting through the richness of the ribs and providing a lovely depth of flavour. Demerara sugar, with its caramel notes, imparts a subtle sweetness that complements the savoury elements of the dish. Honey enhances this sweetness while adding a luscious texture to the marinade. A splash of rum introduces a hint of warmth and complexity, making the ribs truly unforgettable. Finally, soy sauce brings a savoury umami kick, rounding off the marinade perfectly.

To prepare the marinade, simply combine two tablespoons of Dijon mustard, four tablespoons of demerara sugar, three tablespoons of honey, a generous splash of rum, and four tablespoons of soy sauce in a bowl. Mix well until all ingredients are fully incorporated.

Marinating and Cooking: The Path to Perfection

Begin by thoroughly coating the spare ribs with the marinade, ensuring each rib is well-covered. For best results, allow the ribs to marinate for at least four hours, or preferably overnight. This extended marinating time ensures that the flavours penetrate deeply into the meat, resulting in tender, flavourful ribs.

When ready to cook, preheat your barbecue to a medium heat. Place the marinated ribs on the grill, turning them occasionally to ensure they cook evenly. The ribs should be cooked slowly over indirect heat for about two hours, allowing the marinade to caramelise and form a delicious crust.

Serving Suggestions: Completing the Feast

Once cooked to perfection, serve your BBQ spare ribs with classic sides such as coleslaw, corn on the cob, and a fresh garden salad. These sides provide a refreshing contrast to the rich, sticky ribs, making for a well-rounded meal. For a truly British touch, consider adding some jacket potatoes to the mix.

These BBQ spare ribs, with their exquisite marinade, are sure to be the star of any barbecue. The blend of Dijon mustard, demerara sugar, honey, rum, and soy sauce creates a dish that is both sophisticated and utterly delicious. Enjoy these ribs with family and friends for an unforgettable summer feast.

BBQ Spare Ribs

A simple marinade that creates fully flavoured barbecued spare ribs

4.78 from 9 votes

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Course: BBQ, Main Dish, Marinade

Cuisine: American

Keyword: Marinade, Pork, Spare Ribs, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Marinade: 2 days days

Total Time: 2 days days 35 minutes minutes

Servings: 6 People

Calories: 803kcal

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Ingredients

 

MetricImperial

• 2 kg spare ribs
• 1 bunch spring onions chopped
• 2 large red chilli finely chopped
• 4 cloves garlic chopped
• 6 tsp Dijon mustard
• 6 tbsp demerara sugar
• 6 tbsp clear honey
• 6 tbsp rum
• 6 tbsp dark soy sauce
• 1 tsp ground allspice

Instructions

• Add the spring onions, chilli and garlic into a large not metallic mixing bowl.
• Add the ribs.
• Add the rum, soy sauce, honey, mustard and sugar together with the salt and pepper.
• Time to mix the ingredients all together making sure that the ribs are fully covered. I use my hands but other use spoons and spatulas.
• Place the ribs and the marinade into an airtight container and place in the fridge. I usually leave them for 48 hours to fully marinate or freeze for for a few months.
• When ready to cook, cook the ribs over a moderate heat and cook for about 20 -30 minutes depending on how thick they are.
• Turn them frequently brushing the new side with marinade each time.
• When cooked, serve hot using any leftover marinade as a sauce. Warm it up first though.

Nutrition

Calories: 803kcal | Carbohydrates: 34g | Protein: 41g | Fat: 56g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 791mg | Potassium: 741mg | Fiber: 1g | Sugar: 30g | Vitamin A: 191IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 3mg