Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
I would like to present my ribs recipe for BBQ, herb and sweet and spicy spare ribs to you today. So it’s about three variants of my spicy, aromatic or spicy favourites.
Since I’m – honestly – really crazy about ribs, I ask for them in every “Grill Palast”. However, I often hear from the restaurant or beer garden waiter: “No, we don’t have that” or “No, that’s too expensive for the kitchen/barbecue” or “That’s only on the 3rd Thursday of the month, when there is moon and sun stand in a line”. “Great” I think then.
Okay, I’m exaggerating a little. But I understood: My precious ribs are not always and everywhere. So it makes sense to take things into your own hands in your own kitchen. And I’m lucky: I know how it’s done and I’m happy to show you how.
Your ribs will turn out best if you keep the following things in mind:
Preheat your oven well or let the embers glow through all the pieces of coal on the grill so that they appear ash-grey. Of course you can also use the gas grill, I leave that to you.
An initial temperature of 200°C is just right. Temperatures above this will burn the marinated meat. When grilling, indirect is better, meaning not directly in the full embers, but next to the main heat source.
Kettle grill, gas grill or fire bowl, to be honest, the prepared and already cut ribs succeed on every grill. I prefer the oven. The temperature can be optimally regulated in the oven, which makes preparation easier.
I’m not a fan of seasoning and marinating the day before. You can try this and see what you like better.
I don’t use garlic or onion. These leeks burn quickly. Exception: Process the garlic very finely into a cream.
For the BBQ variant, a spoonful of honey instead of sugar would also be an option. Please make sure that the honey does not cause “fire damage” when heated. The charcoal should stay on the grill and not on the plate, right?!
For a herbal variant of the rib marinade, use dried herbs instead. The dried herbs have a more intense taste.
4. Side Dishes With Ribs
Typical finger food side dishes go well with the ribs, and you can also combine salad or even rice with them. You can find my top recommendations below:
Hi Thomas!
Three variations of the ribs in one swoop.
I like this tutorial and the spare ribs taste fantastic.
Greetings to Germany Tony