Iberico Spareribs, Oriental Style à la BBQ Junkie
Winner 2024 
Alright, got a minute? These Oriental-style spareribs will take you the whole afternoon. But let’s be honest, spareribs are the ultimate BBQ dish for low & slow fans. This recipe from BBQ Junkie is surprisingly easy, since we’re skipping the well-known 3-2-1 method and going for a higher temperature and shorter cooking time. Trust us, the result is just as heavenly.
Preparing the Spareribs
If you want to do spareribs right, start with raw ones. This recipe is based on Iberico spareribs. Super flavorful, but be aware: they’re generally fattier than regular spareribs. If that’s not your thing, go for Livar spareribs instead. Either way, start the night before by removing the membrane on the bone side of the ribs. It takes a bit of practice, but once you’ve got the hang of it, it’s easy. Use a knife to lift a corner, then pull it off carefully using a piece of kitchen paper. If this is your first time, a quick search for a how-to video will help a lot.
Once the membrane is off, rub the ribs generously with your BBQ rub of choice. We’re fans of the No Rubbish rubs, delicious and all-natural. Coat the ribs thoroughly, wrap them in cling film, and place in the fridge overnight.
BBQ Cooking Instructions
Heat the BBQ to around 120°C (indirect heat). Get the ribs and place them meat side up on the BBQ. If space is limited, a rib rack works too. Close the BBQ lid and cook the ribs for about 2 hours.
Meanwhile, mix the apple juice and apple cider vinegar so it’s ready to go. After 2 hours, take the ribs off the BBQ and place each rack on a sheet of aluminum foil. Wrap them up, leaving one side open. Pour some of the apple juice/vinegar mix into each foil packet through the open side, then seal completely. Return the packets to the BBQ and cook for another 1.5 hours with the lid closed.
During those 90 minutes, make the glaze for the final step. In a small saucepan, combine hoisin sauce, ketjap manis, honey, and BBQ sauce. Gently heat and stir until it becomes a smooth glaze.
After 1.5 hours, take the ribs off the BBQ and carefully unwrap them. Put them straight back on the grill, lid closed. After 10 minutes, brush them generously with the glaze. Repeat after another 10 minutes. Then sprinkle sesame seeds over the ribs. Let them go for a final 10 minutes with the lid closed, and they’re done!
Take the ribs off the BBQ, let them cool slightly, and dig in. After four hours of BBQ magic, don’t forget to go low & slow at the table too.
ENJOY
