Swiss Spareribs
Recipe Facts
Difficulty level:
medium ◉ ◉◉ ◎◎
Quantity for:
4 people
Preparation time:
⧗ Start 24 hours in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with lid or smoker
Ingredients
• 4 baby back ribs of pork
• 16 slices of bacon
• 12 slices of raclette cheese
• 16 gherkins
• 16 pearl onions
• Sweet paprika powder
• 500 g small potatoes, unpeeled
• Olive oil
• Salt
• Pepper
For the marinade:
• 2 tablespoons salt
• 2 tablespoons brown sugar
• 3 garlic cloves, pressed
• Chili and paprika powder
The taste
• 500 ml ketchup
• 50 ml oil
• 100 ml apple cider vinegar
• Honey
• Worcester sauce
preparation
➊ First, mix the marinade from the listed ingredients. Season to taste with honey and Worcestershire sauce.
➋ Remove the silver skin from the spare ribs. Place the ribs in the marinade and leave in the fridge for 24 hours.
➌ Prepare a smoker or grill with a lid for indirect grilling and set the temperature to 120 °C. Grill the spare ribs for 2 ½ hours until they have a core temperature of 97 °C on the bone. Marinate the potatoes with olive oil, salt and pepper and grill indirectly until they are soft.
➍ Cover the spare ribs with the bacon and raclette slices and grill them again briefly indirectly until the cheese becomes nice and soft, takes on some color and starts to melt.
➎ To serve, decorate with pearl onions, gherkins and paprika powder.
Recipe by Freddy Camerer
The demand for perfection when it comes to meat and meat preparation is what drives Swiss BBQer Freddy Camerer. Whether cooking, grilling, barbecuing or smoking – Freddy is in his element when it comes to celebrating the enjoyment of meat. Discover at www.xxl-bbq.ch
Recipe from FIRE&FOOD issue 04/2018
