You really can’t compare barbecuing today with twenty or thirty years ago. I can still remember the blackened cuts of meat from my childhood, proudly roasted by the men in my family. However, the barbecue is now being cooked at a high level.
This is how SVH Master Chef Michel Hanssen, who is committed to salt-free, but tasteful food, shares in his book Spice Wise Too a great recipe for Sweet Tennessee ribs (and barbecue sauce), where you can easily make the necessary ‘Memphis Tennessee rub seasoning’ yourself. You can also pre-cook the spare ribs in the oven.
Preheat it to 130 degrees, mix the rub herbs with the honey and sunflower oil and brush the spare ribs. Place on a greased baking tray and cook in the oven for 1.5 hours, basting the spareribs regularly with the shortening. Then heat up the barbecue and fry on both sides for that delicious BBQ streaks and flavour. Cut them into manageable pieces and serve with barbecue sauce.
Needed for four people:
– 1.5 to 2 kg spare ribs
– 2 tbsp Memphis Tennessee rub seasoning
– 4 tbsp honey
– 3 tbsp sunflower oil
Needed for the rub herbs:
– 4 parts paprika powder
– 2 parts mustard seed
– 2 parts cayenne pepper
– 1 part black pepper
– 1 part garlic powder
– 1 part basil (dried and ground)
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