GOLD: Blueberry Stout Ribs
IngredienserPersons: 4 Cooking method: Low and slow Difficulty: Medium Equipment: Weber Smokey Mountain Cooker, smoke chips - e.g., apple, spray bottle
4 slabs of spareribs (preferably baby back ribs)
2 tbsp dark muscovado sugar
1 tps fine salt
1 tsp white pepper
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
1 tbsp neutral flavored oil (e.g., rapeseed oil)
1 onion, chopped
2 cloves garlic, chopped
1/2 l / 2 cups Double Chocolate Stout
300 g / 3/4 cup blueberries
8 tbsp dark muscovado sugar
200 ml / 3/4 cup apple cider vinegar
100 ml / 1/2 cup ketchup
1 tsp Dijon mustard
1 tbsp chipotle chilli sauce
100 ml / 1/2 cup dark syrup
50 ml / 3,33 tbsp Worcestershire sauce
1 tsp salt
Remove the tendon from the back of the spareribs and any small bits of bone from the ends.
Sprinkle the spareribs with rub on both sides an allow to stand for 1 hour.
Fire up the smoker to approx. 120 C or 250 F, remembering to put water in the water tray. if you are using an ordinary kettle grill, you need to use indirect heat. Throw smoke chips on the charcoal.
Pour the apple juice into a spray bottle. Cook the spareribs for 1 hour, spraying with apple juice every 20 minutes.
Wrap the spareribs separately in aluminum foil with 1 tbsp of glaze in each package.
Increase the grill temperature to 160 C or 320 F, by removing the water tray if using a smoker and cook the packages of spareribs for 1 hour.
Then remove the aluminum foil and put the spareribs back on the grill for approx. 20-30 minutes. Apply glaze every 10 minutes.
Mix all the ingredients thoroughly, leaving no lumps.
Fry the onion and garlic in oil, add the beer and reduce to half the volume.
In another pan, boil the blueberries, sugar and vinegar until the blueberries pop, the strain into the pan, containing the onion, garlic and beer. Add the rest of the ingredients and allow the glaze to reduce until a little thicker and stickier.
This recipe is from The Danish National BBQ Team's book "GULD", which is also available in an English version called "GOLD". All recipes and photos on this website and from the book belongs to The Danish National BBQ Team and may only be copied if a written agreement with The Danish National BBQ Team exists.