spareribs

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the...

Chinese Spareribs Recipe

Chinese five-spice powder

full rack St. Louis-style spareribs,

hoisin sauce

shaoxing wine

soy sauce

honey

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

The simplest dishes are the hardest to get right, and barbecue ribs are no exception. That is why the chef Joseph Lenn, of J.C. Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar. This ensures the meat is seasoned evenly throughout, and is something he recommends for any slow-cooked or braised meat. Mr. Lenn’s mop sauce, a homage to the Dixie Sweet sauce at Martin’s Bar-B-Que Joint in Nashville, is fired up with gochujang, a Korean chile paste. It works equally well on bone-in chicken breasts and wings.

Gochujang Barbecue Ribs With Peanuts and Scallions

racks St. Louis-style spareribs (2 1/2 pounds each)

salt

brown sugar

black pepper

gochujang

apple cider vinegar

chile powder,

red pepper flakes

smoked paprika

peanuts

scallions

The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight.

For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.)

The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook  3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour.

Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve.

A richness permeates these ribs, which are first marinated, then grilled until charred and finally simmered in a bittersweet caramel sauce. They become so dark and savory that some people mistake them for beef. For Tet festivities in northern Vietnam, pigs are often slaughtered to celebrate the Lunar New Year, and this preparation is among the best ways to use the ribs. It reheats and freezes well, a perfect make-ahead dish for the holiday since it’s a time when everyone is supposed to relax rather than work hard in the kitchen. Pair the ribs with rice and stir-fried greens for a great meal.

Suon Kho (Pork Ribs in Savory Caramel Sauce)

pork spareribs, cut across their bones into 2-inch-wide strips (see Note)

yellow onion, minced

fish sauce

sugar

rice vinegar white vinegar

scallion greens,

Cut each rib strip between the bones or cartilage into individual ribs. In a large bowl, combine the onion, pepper, 3 tablespoons fish sauce and 1 tablespoon sugar. Mix well. Add the ribs and use your fingers or a large spoon to mix well, coating all the ribs evenly. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. (Set out at room temperature for 45 minutes before proceeding.)

When ready to cook, heat an outdoor grill or broiler with a rack set 4 inches away from the heat source to high. When the grill is ready, you should be able to hold your hand over the grate for only 2 to 3 seconds.

Meanwhile, make the caramel sauce: In a large pot, stir together the vinegar, remaining 6 tablespoons sugar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. (If needed, rewarm over medium heat to loosen.)

Remove the ribs from the marinade, reserving the onion, and sear the ribs on the grill, turning as needed, so they pick up some charred edges and grill marks on all sides, 10 to 15 minutes total. (Or broil the ribs on a foil-lined rimmed baking sheet until tinged brown and a bit charred, 6 to 8 minutes per side.)

Add the ribs with any cooking juices to the pot with the caramel sauce. Add the reserved onion, the remaining 3 tablespoons fish sauce and enough water to almost cover the ribs, about 4 cups. Bring to a boil over medium-high heat. Don’t skim the scum that rises to the surface or you will remove some of the seasoning.

Lower the heat to maintain a simmer, cover and cook for 45 minutes. Uncover, stir the ribs and adjust the heat so that the liquid simmers vigorously. Cook until the ribs feel tender when pierced with the tip of a sharp knife, about 20 minutes. Lower the heat if you need to cook longer. The sauce will have reduced somewhat, but there will still be a generous amount.

Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then use a ladle or spoon to skim it off. (Or, to make the task much easier, let cool, cover and refrigerate overnight. Discard the congealed chilled fat.) Return to a simmer and taste the sauce. Add extra fish sauce to create a deeper savory flavor, or water to lighten the flavor. Transfer to a shallow bowl and sprinkle the scallion greens on top. Serve immediately.

My top choice at a dim sum table! Pork Spareribs with Black Bean Sauce (豉汁蒸排骨) is a famous Cantonese dish.

Pork Spareribs With Black Bean Sauce (Instant Pot)

lb (~450 grams) cross-cut pork spareribs

black beans

ginger

garlic

kosher salt (or 1/4 teaspoon table salt)

fish sauce soy sauce

oyster sauce

corn starch

vegetable oil

red chili peppers

green onions

Cut and soak spareribs

Cut the 1 lb (~450g) of spareribs into individual pieces. Make sure cut the ribs along the meat part of the spareribs in between two bones. Put the spareribs in a large bowl. Add 1 tablespoon of corn starch, then begin filling the bowl with tap water until the spareribs are fully immersed in water. Use both hands to lightly massage the spareribs and let the starch water draw out any surface blood and grime. Let the spareribs soak in the starch water for about 10 minutes.

Soak spareribs until water is clear

After 10 minutes, pour out the starch water. Rinse a few times, then fill the bow all the way up with tap water. Let the spareribs soak in water for about 2 hours. Change the water at least twice in between. After the spareribs are done soaking, the water should be clear, and the spareribs should look whitish pink since most of the residual blood will have been drawn out.

Prepare marinade

10 minutes before the spareribs are done soaking, prepare the marinade sauce. Chop the fermented black beans into small pieces. Peel the ginger and garlic cloves. Mince both the ginger and garlic into fine pieces. Put the black beans, ginger, and garlic pieces in a small mixing bowl. Then add 1/2 teaspoon of kosher salt, 1 teaspoon of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of oyster sauce, mixing well. Set aside.

Marinate sparibs

Pat the spareribs dry with a paper towel and put them in a medium bowl. Add the marinade sauce prepared in the previous step to the spareribs, mixing thoroughly. Wrap the top of the bowl and store in the refrigerator for at least 30 minutes. You can also store overnight so it's ready the next day.

Chop green onions and peppers

While waiting for the spareribs to marinate, chop the red chili peppers and green onions into small pieces. Set aside separately.

Prepare sparibs for steaming

When the 30 minutes are up, take the spareribs out. Add the remaining 2 tablespoons of corn starch, using one hand to gently mix the starch with the spareribs. Transfer the spareribs to a plate with some depth, covering the plate with one layer of spareribs. Then evenly drizzle the 1 tablespoon of vegetable oil on top of the spareribs, attempting to cover most of the surface. Sprinkle the fresh red chili peppers on top.

Steam spareribs in instant pot

In the Instant Pot, add 1 and 1/4 cup of water. Then put the steamer rack in the Instant Pot. Finally put the plate with the spareribs on the steamer rack. Cover the lid, making sure the valve is in the"Sealing" position, and not the "Venting" position. Press the "Steam" button and change the timer to 20 minutes.

Finish steaming

When the Instant Pot is done cooking, it should switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) Optionally, if you are not pressed for time, wait until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down, indicating the pressure has been released, before opening the lid.

Remove spareribs and enjoy

Remove the lid and turn off Instant Pot. Carefully transfer the black bean spareribs out of the Instant Pot. Sprinkle some green onions on top and enjoy!

Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis spare ribs. By starting them in a low and slow sous vide water bath, the ribs are rendered moist and tender before they&#039;re finished on the grill for that smoky flavor we all love in traditional BBQ ribs. You can use any cut of ribs.

Smoked Sous-Vide-Que Ribs Recipe

slab ribs ((any cut))

¾ teaspoon Morton Coarse Kosher Salt ((¼ teaspoon per pound of ribs))

Meathead's Memphis Dust

BBQ sauce

Prep. Remove membrane from the ribs. Salt the meat.

Set up. Prepare a sous-vide immersion circulator such as Joule by ChefSteps according to instructions and set water temperature for 150°F (65.6°C).

Because most slabs are too large for a zipper bag, cut the rack of ribs into 2 or 3 sections and place each in a separate bag. Use a stainless steel spoon to hold the bags under water, carefully submerge them in the water bath until most of the air has been removed, then seal. Once bags are submerged, cook for 24 hours.

If you are not planning on eating the ribs when you are done cooking, you can store the bags in the fridge for a week to 10 days, or in the freezer for a month. Just remove the bags from the sous-vide and submerge in a large container filled with a 50/50 mix of ice and water for at least 30 minutes to reduce the meat&#039;s core temperature. Place bags in the refrigerator until ready to grill.

Fire up. When you are ready to serve, prepare a smoker or a grill for 2-zone cooking and adjust the temp to bring the temperature to about 225°F (107.2°C). Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor.

Cook. Once the grill is ready, remove ribs from the bags, pat dry, and season with Meathead&#39;s Memphis Dust. Place the ribs in the smoker or on the indirect side of the grill. Allow the ribs to smoke for 45 minutes. If the ribs have been chilled after the sous vide process, cook for another 15 to 20 minutes at 225°F (107.2°C) until completely warmed through. During the last five minutes, brush both sides of the ribs with BBQ sauce and close the lid.

Serve. Remove the ribs, slice, and serve.

Everybody loves Chinese restaurant &quot;BBQ&quot; ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here&#039;s a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade. You can use any cut of ribs.

Chinese BBQ Pork (Char Siu) Ribs Recipe

water

brandy ((or dark rum

sesame oil

hot sauce

ground/powdered ginger

ground/powdered onion

ground/powdered garlic

five spice powder

red food coloring

Prep. Remove the membrane from the rack of ribs. Cut the rack in to individual ribs.

Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.

Marinate. Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Discard the used marinade. It is contaminated with meat juice. Don&#39;t marinate in a plastic bowl if you use the food coloring. It might stain.

Fire up. As much as we are fans of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F (107.2°C) in the indirect zone.

Cook. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. Indoors, put a pan of water with a rack on top of it under the meat. This is important or drippings will burn in the pan. Roast ribs for about 3 hours, loin strips for about 1 1/2 hours. If you grill, skip the smoking wood. I think it is cleaner and brighter sans lumber.

Serve. Once completely cooked, slice the rack of ribs between the bones and serve.

https://www.youtube.com/watch?v=65Bmhuc6_TY

Char siu rib recipe that's easy and delicious to cook using Meathead's information from www.AmazingRibs.com Click the link below to read all the in-depth information.
http://amazingribs.com/recipes/porknography/chinatown_char_siu_ribs.html
叉烧肋骨食谱
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Chinatown Char Siu Rib Recipe - Meathead's instructions from AmazingRibs.com -  叉烧肋骨食谱 - BBQFOOD4U

De 3-2-1 methode is één van de manieren om fantastische, low &amp; slow spareribs op de barbecue te maken.&nbsp;

3-2-1 spareribs

racks spareribs (- Baby Back Ribs hebben mijn voorkeur)

kruidenmix voor varkensvlees

barbecuesaus

plantaardige olie

eetlepels roomboter (- ongezouten)

eetlepels agavesiroop

eetlepels lichtbruine basterdsuiker

Maak de barbecue klaar voor indirect gebruik op 107-120°C. Als je niet weet hoe dat moet dan laat ik je hier zien hoe je indirect barbecuet.

Verwijder het vlies aan de botkant van de ribben. Wrijf ze daarna lichtjes in met olie.

Strooi een mooie laag kruiden op de ribben.

Doe het rookhout bij het vuur en leg de ribben, vleeskant naar boven, in de barbecue weg van het vuur.

Haal na 3 uur de ribs uit de barbecue.

Plaats twee vellen aluminiumfolie op elkaar. Smeer 1,5 eetlepel van de boter in een rechthoek ter grootte van de ribs op de folie. Verdeel hier ook 1,5 eetlepel van de agavesiroop en bruine suiker over.

Leg de ribben met de vleeskant op het mengsel en verdeel 1,5 eetlepel boter, agave en suiker over de botkant. Vouw de aluminiumfolie strak dicht. Herhaal met de andere spareribs. (We gebruiken twee vellen folie omdat de folie nog weleens aan het rooster blijft kleven en scheurt als je de pakketjes uit de barbecue haalt. Met twee vellen folie loopt dan niet al het vocht je barbecue in.)

Leg de ingepakte ribben dit keer met de vleeskant naar beneden 3 kwartier tot 1 uur terug in de barbecue.

Haal de ribs uit de barbecue en pak ze uit. Doe dit voorzichtig. De stoom die uit de folie komt is heet en de ribs zijn nu vrij zacht. Leg ze terug in de barbecue. Botkant weer naar beneden.

&nbsp;Smeer de ribs ongeveer een half uur voordat ze gaar zijn in met een dun laagje van de barbecuesaus.

Na 30 minuten zijn de ribs rond de 90°C en kun je met een cocktailprikker of satéstokje zonder al te veel weerstand tussen het vlees prikken. Ze zijn dan klaar en mogen van de barbecue.

Laat de ribben 5 tot 10 minuten rusten voordat je ze aansnijdt. Dat snijden gaat het makkelijkst met de vleeskant naar beneden.

Learn step by step how to prepare perfectly smoked 3-2-1 ribs on a Pit Boss pellet grill!We cover how to prep, season, cook, and sauce your ribs using the 3 2 1 Method and why the Pit Boss pellet grill makes it so easy to cook these ribs.Whether you’ve got baby back ribs, St. Louis Cut, or a full untrimmed rack of pork spare ribs, we’ve got you covered to modify this tried and true 3 2 1 technique as needed.

Pit Boss Smoked 3 2 1 Ribs

Racks of Ribs (Baby Back or St. Louis Style)

Tbsp Yellow Mustard

Your Favorite BBQ Sauce

Dark Brown Sugar

Paprika

Tbsp Course Ground Black Pepper

Salt

Tbsp Chili Powder

Tbsp Granulated Garlic

Tbsp Onion Powder

Tsp Cayenne Powder (optional for heat)

Apple Juice

Apple Cider Vinegar

Cup Dark Brown Sugar

drizzles drizzles Honey

drizzles Parkay Squeeze butter

drizzles Tiger Sauce

Remove the membrane from the back each rack of ribs using a knife to get it started in one corner, then grabbing on with a paper towel and pulling towards the opposite corner.

Apply a thin layer of yellow mustard to the front and backs of each rack of ribs and rub to coat entirely.

Use your favorite BBQ rub or mix the Rib Rub ingredients listed above together in a bowl or shaker.

Apply a generous amount of rub to the fronts and backs of each slab of ribs. Its ok to leave some rub leftover to apply more throughout the cook if needed.

Let the rub set on the ribs at room temperature for about 20-30 minutes before putting them on the Pit Boss.

While the rub is setting, mix the apple juice and apple cider vinegar together in a spray bottle.

Prepare the Ribs and Spritz

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit Boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Once the Pit Boss is making smoke and down to 250°F, place the ribs on the grill with the thickest sides to the right (the hotter end of the grill). Use a Rib Rack if preparing more than 4 racks of baby back ribs at once.

Close the lid and let the ribs cook for about 90 minutes. You can spritz gently as necessary to keep the meat moist if it begins to look dry.

After 90 minutes rotate the ribs if one side appears darker than the other and begin checking them about every 15-20 minutes.

While they are smoking, you can prepare your foil and wrapping ingedients.

Stage 1 - Smoke the Ribs

Lay out 2 long pieces of heavy duty aluminum foil on top of each other on the counter, long enough to double wrap the rack of ribs front and back with the two pieces. Repeat with the other rack.

Spread ½ cup of brown sugar on each set of aluminum foil, then drizzle some honey, parkay squeeze butter, and Tiger Sauce on each. (this is optional)

Once the ribs are a nice dark amber color and especially if you begin to see any very dark burning on the bones or ends, usually around the 2.5 hour mark, remove them from the grill using tongs or heat resistant gloves.

Place the ribs face down into each pile of aluminum foil and add more of the ingredients to the back (top) of the ribs if you wish.

If you would rather not use the wrapping ingredients listed above, place the ribs in the foil face up and add a small amount of apple juice, soda, or beer to the aluminum foil to add some moisture.

Wrap the ribs tightly in the double layer of aluminum foil and place back on the Pit Boss and continue to cook at 250°F.

Stage 2 - Wrap the Ribs

Begin checking the ribs after about 45-60 minutes and every 15 minutes after that. Once you see the meat pulling away from the ends of bones and tenderizing, you can take them out of the foil. This may only take 1 to 1.5 hours for baby backs rather than 2 for St. Louis Cut and untrimmed spare ribs.

Carefully remove the ribs from the foil and save the juices in the foil to add to your sauce later. Place the ribs back on the Pit Boss, face up, and cook for about 30 more minutes at 250°F before saucing.

While the ribs are cooking, prepare your sauce by mixing you favorite sauce(s) together with some of the juices retained from the foil. Mix in a cup or bowl and set aside.

After the ribs have been back on the Pit Boss unwrapped for about 30 minutes and firmed back up a little, gently brush the sauce on with a basting brush.

Close the lid and continue cooking for another 30 minutes to let the sauce thicken and set on the meat.

Stage 3- Firm and Sauce the Ribs

Remove the ribs from the Pit Boss and let them rest for about 15 minutes.

Turn the ribs upright on their edge so that you can more easily see the ribs running along the bottom up and own.

Using a good meat slicing knife cut from top to bottom between the bones in the center of the racks to serve a half rack to each person. Or you can cut them into 2-3 rib portions of serving on a platter to a larger crowd.

Include some sauce on the side for guests to add extra if they desire and enjoy!

Slicing and Serving the Pit Boss 3 2 1 Ribs

https://www.youtube.com/watch?v=bvm1U-TfQX8

The absolute best Smoked Ribs on my Pit Boss Austin XL. I bought a pack of spare ribs and trimmed them up to a St. Louis style rib. I seasoned these ribs with a SPG and Killer Hogs BBQ Rub. These Ribs are to die for and will impress even the most snobbiest BBQ eaters! ENJOY!

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The BEST Smoked Ribs | How To Smoke Ribs | Pit Boss Austin XL

Baby Back Ribs (auch häufig Kotelettrippchen genannt), erfreuen sich in Deutschland immer größerer Beliebtheit und das mit Recht. Das Fleisch der Baby Back Ribs ist magerer, als das der klassischen Spareribs und es liegt nicht zwischen den Knochen, sondern eher auf ihnen drauf. Richtig zubereitet sind die Baby Back Ribs ein wahrer Traum und eignen sich sowohl als Hauptspeise mit Coleslaw oder einem Maiskolben, sowie als tolles Fingerfood für eine Feier. Mit meinem Rezept zeige ich dir, wie du in nur 3 Schritten mit der 3-2-1 Methode perfekte Baby Back Ribs auf dem Gasgrill zubereitest. Übrigens, viele kennen den Unterschied zwischen Spareribs und Baby Back Ribs gar nicht so richtig. In meinem Spareribs Ratgeber erkläre ich dir den Unterschied ausführlich. Doch nun zum Rezept Baby Back Ribs vom Gasgrill

Baby Back Ribs

Stk Baby Back Ribs bzw. Kotelettrippchen

750 ml Apfelsaft oder Ananassaft (750 ml)

BBQ Sauce

Silberhaut entfernenIm Inneren des Rippenbogens befindet sich eine Silberhaut. Diese musst du unbedingt entfernen, denn sie wird beim Garen ziemlich zäh. Die einfachste Variante zur Entfernung der Silberhaut funktioniert tatsächlich mit einem Löffel bzw. genauer gesagt mit dem Löffelrücken. Schiebe den Löffel zwischen den ersten und zweiten Knochen und ziehe die Haut hoch. Im Anschluss daran ziehst du die Haut einmal kräftig von der Rippchenleiter.KontrolleSobald die Silberhaut entfernt wurde, solltest du die Kotelettrippchen nach möglichen Splittern absuchen. Meistens ist dies nicht der Fall, aber da willst du nach der Zubereitung natürlich nicht reinbeißen.

Marinade für die Baby Back RibsVerteile die Marinade bzw. den Rub auf die Rippchen und massiere die Gewürzmischung gründlich in das Fleisch. Danach solltest du die Rippchenleitern in Frischhaltefolie einwickeln und für 12 Stunden im Kühlschrank durchziehen lassen. Wenn es schneller gehen muss, kannst du diesen Schritt auch weglassen. Es ist zwar besser, wenn du das Fleisch mariniert über Nacht ruhen lässt, aber es schmeckt auch ohne den Vorgang.

Räucherchips wässernBevor die Baby Back Ribs auf den Grill wandern, müssen die Räucherchips für mindestens eine Stunde wässern. Das ist wichtig, damit die Chips gleichmäßig und über einen längeren Zeitraum einen angenehmen Rauch abgeben und nicht sofort verbrennen. Für deine Rippchen eignet sich sowohl Kirschholz, als auch Hickory Holz sehr gut. Während Kirsche recht mild ist, entwickelt Hickory einen intensiveren Rauchgeschmack.

Den Gasgrill vorbereitenBereite den Gasgrill für indirektes Grillen bei 110 Grad vor. Indirektes Grillen bedeutet in diesem Kontext, dass du eine direkte Zone hast (Brenner an) und eine indirekte Zone (Brenner aus). Die Rippchen werden später auf der indirekten Zone platziert.

Der erste Schritt der 3-2-1 Methode beinhaltet das Smoken der Ribs. Die Baby Back Ribs kommen nun auf die indirekte Grillzone und werden für 3 Stunden bei konstanten 110 Grad geräuchert. Hierfür benötigst du eine Räucherbox, deine bereits ausreichend gewässerten Räucherchips sowie idealerweise ein Grillthermometer. Gebe die Räucherchips in die Räucherbox und platziere die Box möglichst auf den aktiven Brenner oder alternativ auf das Grillrost der aktiven Zone. Letzteres hat den Nachteil, dass es etwas länger dauert, bis die Räucherbox so erhitzt wurde, das die Räucherchips Rauch abgeben. Aber keine Sorge, funktionieren wird es trotzdem.Tipp: Stelle dir eine Schale oder einen Eimer mit Wasser bereit. Eine gute Hand voll Räucherchips reicht für 30 – 45 Minuten smoken. Danach kannst du die verkohlten Chips im Wasser ablöschen und die Räucherbox bei Bedarf neu befüllen.

Baby Back Ribs dämpfen und garenDeine Ribs wurden ca. drei Stunden gesmoked bzw. geräuchert. Damit ist Schritt eins beendet. In Schritt zwei sorgst du nun dafür, dass sie auch richtig schön zart werden. Hierfür legst du die Rippchen nun in eine feuerfeste Form (z.B. IKEA Konics) und fügst 0,5 – 0,75 Liter Flüssigkeit (Je nach Größe der Form) hinzu. Bei der Wahl der Flüssigkeit gibt es keine große Regel. Ich nutze sehr gerne Fruchtsäfte wie Apfel- oder Ananassaft, aber auch Cola, Bier oder einfaches Wasser sind möglich. Probiere einfach, was dir am besten schmeckt und finde deinen persönlichen Favorit.Sobald sich die Flüssigkeit in deiner feuerfesten Auflaufform befindet, verschließt du sie mit ausreichend Alufolie. Die Garraumtemperatur im Grill erhöhst du nun auf 150 Grad und lässt die Ribs für 2 Stunden garen. Die Erhöhung sorgt dafür, dass die Flüssigkeit langsam verdampft, jedoch durch die Verschließung mit Alufolie nicht entweichen kann. Bereits nach dieser Dampfphase wirst du bemerken, dass die Knochen der Baby Back Ribs deutlich freier herausstehen und das ist ein sehr gutes Zeichen.Tipp: Wenn du zu denjenigen gehörst, die gerne und oft Ribs zubereiten, dann ist vielleicht auch eine Auflaufform aus Gusseisen mit Deckel etwas für dich. Damit wird die Nutzung von Alufolie natürlich hinfällig und erspart Arbeit. Sehr zu empfehlen ist dabei der Rib Roaster der Firma Broil King.

Baby Back Ribs glasierenDeine Rippchen wurden 2 zwei Stunden bei 150 Grad gedämpft. Jetzt regelst du die Temperatur wieder runter auf 110 Grad. Es beginnt nun der letzte Schritt, nämlich das Glasieren der Baby Back Ribs.Greife nun zu deiner Lieblings-BBQ Sauce und pinsel die Baby Back Ribs gleichmäßig ein. Selbstverständlich kannst du auch etwas anderes als Sauce verwenden, wie z.B. Ahornsirup oder Honig. Es sollte jedoch ein gewisser Zuckeranteil vorhanden sein, damit der Zucker auf den Rippchenleitern karamellisieren kann und eine zusätzliche Geschmacksnote bringt.Das Glasieren der Ribs kannst du je nach Geschmack im Abstand von 15 Minuten ein bis drei Mal wiederholen. Ich persönlich glasiere die Baby Back Ribs im letzten Schritt der 3-2-1 Methode ein bis zwei Mal und das reicht mir auch völlig aus. Die Ribs nehme ich somit nach ca. 5:30, spätestens aber nach 6 Stunden vom Grill.

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