for 4 guests
Total time: 7 hours
Difficulty : medium
Ingredients: 4 racks of St. Louis cut spare ribs
60 ml siracha sauce
50g Spareribs Rub from COOKandGRILL
300 ml COOKandGRILL Spray:
-200ml apple cider
200 ml agave syrup
50 ml XOI'S hot chili sauce
120 g raw cane sugar
200 ml apple juice
200ml XOI'S BBQ Sauce
- 1 fork
1.6m Butchers Paper
2 handfuls of apple chips
Remove the silver skin from each rib ladder. To do this, pierce the 2 bones between the silver skin and the meat with a fork and guide it under the silver skin with a slightly shaking movement.
Then pull the fork up a bit, but press down on the ladder to peel off the silver skin.
Pour the Siracha sauce over the ribs, rub in thoroughly on both sides. Wrap in cling film and refrigerate overnight.
Sprinkle the ribs generously and evenly on both sides with the COOKandGRILL Spareribs Rub.
Soak the apple wood chips in water. prepare the grill or smoker for 110 degrees. Drain the smoker wood chips and spread over the briquettes.
Place the seasoned spare ribs, bone-side down, on the grill grate and close the grill lid. Spray the ribs with the COOKandGRILL spray every 1/2 hour.-Duration about 2.5 hours.
Lay out 4 strips of Butchers Paper measuring 40 cm on the work surface.
Spread the melted butter, agave syrup, chilli sauce and raw cane sugar in the middle of the butcher paper. Place 1 rack on top of each, flesh side down.
Add 1 squirt of apple juice to each packet and seal tightly. Place the spare ribs back on the grill and close the lid.
After about 2 hours, take the spare ribs out of the butcher paper and place them back on the grill, bone side down - close the lid - mix the remaining juice with the heated BBQ sauce.
Spread the spare ribs generously with the BBQ sauce and close the lid again.
After about 10 minutes, remove the spare ribs from the grill and cut open.