Succulent Honey-Glazed Barbecued Spare Ribs

Prep:20minCook:2h 30min

Description of the dish: Mouthwatering, fall-off-the-bone tender spare ribs, slow-cooked on the barbecue with a rich honey glaze, imbuing an irresistible blend of smoky, sweet, and tangy flavours that's sure to impress.

Updated at: Thu, 17 Aug 2023 10:32:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories516.4 kcal (26%)

Total Fat38.2 g (55%)

Carbs16.5 g (6%)

Sugars15.6 g (17%)

Protein25.4 g (51%)

Sodium910 mg (46%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

750gpork spare ribs

35ghoney

18gdark brown sugar

1 clovegarlic

1 tspsmoked paprika

½ tspcayenne pepper

1 tspsalt

½ tspblack pepper

2 Tbspapple cider vinegar

Charcoal

for the Weber

Instructions

Step 1

Prepare the ribs by removing the thin membrane from the back of each rack (Ingredients: Pork spare ribs; Devices/Utensils: Knife)

Step 2

Mix together honey, dark brown sugar, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper to create the glaze. (Ingredients: Honey, dark brown sugar, garlic, smoked paprika, cayenne pepper, salt, black pepper; Devices/Utensils: Mixing bowl, spoon)

Step 3

Apply the glaze liberally to both sides of the ribs, then wrap each rack in aluminum foil. Allow the ribs to marinate for at least two hours, or overnight if possible. (Ingredients: Ribs, glaze; Devices/Utensils: Aluminum foil, refrigerator)

Step 4

Using the chimney fire basket, prepare your charcoal for the Weber. Once the coals are glowing red and covered with grey ash, place the charcoal baskets on either side of the Weber's grate, creating an indirect heat source in the middle. (Ingredients: Charcoal; Devices/Utensils: Chimney fire basket, Weber original, charcoal baskets)

Step 5

Place the wrapped ribs in the middle of the grate, bone-side down, and close the Weber. Maintain a temperature of around 150°C for about 2 hours. Use your hand-held thermometer to check the temperature regularly. (Ingredients: Ribs; Devices/Utensils: Weber original, hand-held thermometer)

Step 6

Unwrap the ribs, apply another layer of glaze, and barbecue for another 30 minutes, bone-side down, until the ribs are beautifully caramelized and tender. (Ingredients: Ribs, glaze; Devices/Utensils: Tongs, brush)

Step 7

Once done, remove the ribs from the grill, let them rest for 10 minutes, then cut into individual ribs. Drizzle the ribs with apple cider vinegar just before serving to add a tangy finish. (Ingredients: Ribs, apple cider vinegar; Devices/Utensils: Knife, tongs)