2 sheets of spare ribs
60 g spare ribs spice mix from COOKandGRILL
30 grams of butter
500 grams of potatoes
4 tbsp olive oil
4 teaspoons herb salt
100 grams of sour cream
100 g curd cheese
4 teaspoons herb magic from COOKandGRILL
Preheat the oven to 185°C.
Spare ribs :
Pull the membrane off the ribs, use a fork to go under the membrane along the second bone and then pull it off.
Generously season the ribs with the COOKandGRILL Spare Ribs Spice Mixture. It is best to wrap them in butchers paper or baking paper overnight.
Prepare the grill for indirect grilling (170 ° C) and put on the 2 chunks. Then place the ribs indirectly on the grill and smoke for about 30 minutes - the ideal temperature for this is 150 ° C. As soon as the ribs have taken on a nice color, wrap them in butcher's paper and spray with melted butter and a little apple cider.
Now heat up the grill to 200 ° C and indirectly cook the wrapped ribs for about 90 minutes. If the ribs can be easily bent, the warmed BBQ sauce is now used. To do this, mix the juice with the BBQ sauce and glaze evenly over the ribs.
The grill should now have no more than 90-100 ° C. Once the BBQ sauce has “dried” on the ribs, the ribs are done.
The potatoes wash and quarter. Mix the potatoes with the olive oil and the herb salt. Place the potatoes on a baking sheet and bake for 30 minutes.
For the Dip , mix all ingredients together. For that certain something, add zest of an unwaxed lemon according to taste.