Recipe: Sticky Ribs, salted potatoes & green beans

Discover the ultimate taste sensation with our spare ribs recipe, perfect for any BBQ enthusiast! Prepare for deliciously tender ribs, slow-cooked to perfection, covered with a rich, smokey glaze. As sides, we serve potatoes in a crispy salt crust and a fresh green bean salad.

Ingredients

Spare Ribs

• 2x natural spare ribs
• BBQ Rub, such as Pink Devil rub & Franky's pork prank
• Brown sugar
• Butter

Glaze Sauce

• 150g pineapple/ginger jam
• 5 tbsp BBQ sauce (e.g., Innocent Blood BBQ)
• 3 tbsp Ketjap Manis
• 2 cloves garlic
• 1 tsp lemongrass paste

Potatoes in Salt Crust

• 1 kg salt
• Thyme
• 2 to 3 egg whites
• 4 large potatoes

Salad

• 250g green beans
• 100g Feta cheese
• 2x grilled bell peppers
• 1 shallot, finely chopped
• 10g coriander, finely chopped

Additional Needs

• BBQ with a lid
• Hickory smoking wood
• Loaf 'n Bread Dutch Oven
• Butcher paper

Preparation:

• Season the spare ribs the night before. One with the Pink Devil rub and the other with the pork rub.

Cooking

1. Preheat the BBQ to 120 degrees Celsius.

2. Place the smoking wood on the barbecue, place the ribs on the grill, and let them cook/smoke for 3 hours.
   
   

   

3. Prepare the glaze sauce: Mix the jam, barbecue sauce, Ketjap, garlic, and lemongrass paste.

4. Glaze the ribs with the sauce

5. Add brown sugar and butter to the butcher paper and wrap the ribs well. Let them cook for 2 more hours. After 1 hour, add the Loaf 'n Bread Dutch Oven with potatoes.

6. Start preparing the potatoes in the salt crust. Fill the Loaf 'n Bread Dutch Oven with about 200g of salt and fresh thyme, and place the potatoes on top.
    

7. Top off with the rest of the salt mixed with egg whites. Let the potatoes cook for 2 hours in the barbecue.
    

8. 2 hours after wrapping the ribs (i.e., 1 hour after the potatoes start cooking), increase the temperature to 180 degrees Celsius.

9. Unwrap the ribs, glaze again, and grill for another hour on the BBQ. Glaze the ribs 3 more times during this period.

10. Blanch the green beans, mix with feta, grilled bell peppers, shallot, and coriander, and serve with the spare ribs and potatoes.