a
M
Sticky spareribs Texas style

Serves 2 people
Cooks in 15 hous
Difficulty Medium

Ingredients
2 racks of pork loin back ribs
1 jar Nicolas Vahé Rub / Smokey Texas
100 g butter
100 ml apple juice, e.g. mixed with a little apple vinegar
2 jar Nicolas Vahé BBQ Sauce / Smoked chipotle

Preparation
Start by removing the membrane from the back of each rack of pork loin. To do so, cut loose a corner of the membrane with a sharp knife and rip the membrane off using a sheet of paper towel. Press any excess blood through the back of the rack and wipe it off. Rub the ribs with Nicolas Vahé rub. Cover with cling film and leave to marinate in the fridge overnight.

Setting up the grill
Remove the ribs from the fridge approx. 4 hours before serving. Fire up the grill using ½ grill starter. Place the charcoal so that the grill is set up for indirect cooking. Add wood chips to the charcoals if you like – to add a hint of smoke to the meat.

Cooking
Place the ribs in the centre of the cooking grate, and grill them for 1 hour under lid. You can add a little extra wood chips if you like. Then grill the ribs for 2 hours under lid without smoke. Spray or brush the ribs with apple juice regularly.

Remove the ribs from the grill, and wrap each rack in tinfoil with a few dollops of butter. Leave to rest until 15 minutes before serving. Brush each side with an ample amount of Nicolas Vahé BBQ Sauce, and grill for approx. 15 minutes.

If you want your ribs to be extra sticky, brush them with extra Nicolas Vahé BBQ Sauce 5 minutes before serving.

Dry Rub, Smoked Barbecue Mix, 150 g.

Dry Rub, Smoked Barbecue Mix

Barbecue Sauce, Smoked Chipotle, 25 cl.

Barbecue Sauce, Smoked Chipotle

Hungry for more?

Chocolate and marzipan swirls
Chocolate and marzipan swirls

Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...

read more
Emmer & ale bread
Emmer & ale bread

Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...

read more
Focaccia with olive and rosemary
Focaccia with olive and rosemary

Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...

read more