Spareribs
Serves 1
Directions
- 1Make a pickle by warming 1/4 of the water with salt to dissolve it.
- 2Make a pickle by warming 1/4 of the water with salt to dissolve it.
- 3Make a pickle by warming 1/4 of the water with salt to dissolve it.
- 4Add the salty water to the rest of the cold water.
- 5Add the salty water to the rest of the cold water.
- 6Add the salty water to the rest of the cold water.
- 7Add the rest of the ingredients.
- 8Add the rest of the ingredients.
- 9Add the rest of the ingredients.
- 10Remove the membrane from the spareribs.
- 11Remove the membrane from the spareribs.
- 12Remove the membrane from the spareribs.
- 13Place the ribs in a container and add the pickle water.
- 14Place the ribs in a container and add the pickle water.
- 15Place the ribs in a container and add the pickle water.
- 16Let the ribs pickle for 3 to 4 hours.
- 17Let the ribs pickle for 3 to 4 hours.
- 18Let the ribs pickle for 3 to 4 hours.
- 19Rinse the ribs with water and pat them dry.
- 20Rinse the ribs with water and pat them dry.
- 21Rinse the ribs with water and pat them dry.
- 22Add jus de veau or bouillon in a baking pan.
- 23Add jus de veau or bouillon in a baking pan.
- 24Add jus de veau or bouillon in a baking pan.
- 25Put the ribs in the pan and cover with aluminium foil.
- 26Put the ribs in the pan and cover with aluminium foil.
- 27Put the ribs in the pan and cover with aluminium foil.
- 28Bake for 2 hours in an oven at 175 degrees.
- 29Bake for 2 hours in an oven at 175 degrees.
- 30Bake for 2 hours in an oven at 175 degrees.
- 31Strain the cooking liquid in a pan.
- 32Strain the cooking liquid in a pan.
- 33Strain the cooking liquid in a pan.
- 34Cook the juice with apple syrup and jus de veau until a lacquer is formed.
- 35Cook the juice with apple syrup and jus de veau until a lacquer is formed.
- 36Cook the juice with apple syrup and jus de veau until a lacquer is formed.
- 37Smear the ribs with the lacquer.
- 38Smear the ribs with the lacquer.
- 39Smear the ribs with the lacquer.
- 40Grill the ribs over indirect heat at 225 degrees.
- 41Grill the ribs over indirect heat at 225 degrees.
- 42Grill the ribs over indirect heat at 225 degrees.
- 43The ribs are ready when they fall off the bone.
- 44The ribs are ready when they fall off the bone.
- 45The ribs are ready when they fall off the bone.
Ingredients
- water
- water
- water
- salt
- salt
- salt
- garlic
- garlic
- garlic
- rosemary
- rosemary
- rosemary
- thyme
- thyme
- thyme
- bay leaves
- bay leaves
- bay leaves
- coriander seeds
- coriander seeds
- coriander seeds
- pepper corns
- pepper corns
- pepper corns
- cloves
- cloves
- cloves
- 2 spareribs
- 2 spareribs
- 2 spareribs
- jus de veau or bouillon
- jus de veau or bouillon
- jus de veau or bouillon
- appelstroop
- appelstroop
- appelstroop
- jus de veau
- jus de veau
- jus de veau
Equipment
grillstovesauce panmeasuring cupknifecutting boardspoonbaking panovensievewhiskbrush
Tips
- The membrane of the ribs must be removed
- The cooking can be done in the oven or in a kamado