Spare Ribs

Difficulty 3/5

Crunchy outside and soft inside, this oven spareribs recipe will seduce meat lovers.

  • -1 ´St Louis´ Spare Ribs per person
  • -500 ml of Moutarderie de Luxembourg BBQ sauce
  • -1 l of apple juice
  • -100 ml of maple syrup
  • -50 g of sea salt
  • -100 g of paprika powder
  • -100 g of cane sugar
  • -2 tablespoons of garlic powder
  • -1 tablespoon of onion powder
  • -1 tablespoon of ground black pepper
  • -1 tablespoon of cayenne pepper
  • -1 tablespoon of cumin powder
  • -1 teaspoon of mustard powder
Spare Ribs

  1. 1Mix all the dry marinade ingredients in a bowl
  2. 2Coat the spare ribs with the dry marinade
  3. 3Place the spare ribs in a container, cover it with film and let it rest for about 2 hours
  4. 4In a different bowl, mix 500 ml of Moutarderie de Luxembourg BBQ sauce with 100 ml of maple syrup
  5. 5Preheat the oven at 120°C, fan-assisted
  6. 6Place the meat on a grill with a collecting tray
  7. 7Let it cook for 3 hours
  8. 8Remove the meat from the oven and carefully wrap the spare ribs with aluminium foil. Pour a little bit of apple juice into the wrapping. Continue cooking at 120°C
  9. 9After 1.5 h, remove the spare ribs from the oven and take off the aluminium foil
  10. 10Using a brush, generously apply the BBQ sauce and maple syrup mixture. Put the meat back in the oven at 120°C and continue cooking for 30 to 45 minutes
  11. 11The spare ribs are ready when they have a caramelised colour