There are millions of recipes of spare ribs. Forget all of them, switch on your grill and start preparing this crazy marinade. As an alternative to simple ribs, the “sandrib” is a juicy sandwich option!
Let’s celebrate a warm Indian summer and grill some delicious ribs, Barbieri ribs!
Mix a TBS of brown sugar, olive oil, pressed garlic, chopped parsley and the skin and juice of a lemon in a bowl and whisk well, then brush on the spare ribs. Pack the ribs in alufoil and place for three hours at 140 degrees in the oven.
In the meantime, prepare the main marinade:
- 1 onion
- 2 garlic cloves
- 1 chili pod, finely chopped
- 4 TBS ketchup
- 2 TBS honey
- 2 TBS Whiskey
- 2 TBS brown sugar
- 1 TS of grated ginger
- 1 TBS mild mustard
- 2.5 TBS soy sauce
- 1 TS smoked paprika
- 2 TBS red wine vinegar
- tabasco (to liking)
- salt & pepper
Sear the onion (finely chopped), the garlic and chili in olive oil for about five minutes. Add the Whiskey, followed by the ketchup and honey. Wait for five minutes and then add the rest of the ingredients and let reduce for about 20 to 30 minutes until you get a thick and sticky marinade. Set aside.
Once the ribs are done, switch on the grill function of the oven. Unpack the ribs from the alu foil and brush generously with the marinade. Place under grill for about five minutes, but keep an eye on them in order to make sure not to burn them.
Sandrib: Take off the bones and place in a brioche bun together with some mayonnaise, thinly sliced tomatoes and avocado. Also, if you like add some caramelized onions for a sweet touch. Decorate with loads of coriander of parsley.