Dudefood Tuesday: balsamic marinated spareribs with bacon topping
Finally the weather has turned to sunny and dry! It looks like we are going to have some summer after all.
And this time is the best time to connect with my inner and primal caveman.
Roasting meat on open flame and eating it with bare hands. “Mungahh, Bungaahh. Me like roasted meat. Me like summer…”
Of course every clever dude should make the best of evolution and the progress of science. So this ‘caveman’ soothes his savage beast by roasting on the Barbecue.
That Iron giant which knows how to work every piece of meat into a delicious dish is truly one of the best inventions since sliced bacon.
And it should be every Dude’s best friend. I even named my Barbecue.
His name is Tony (after Tony Stark…? You know? Iron Man). Tony and I make up the most amazing and dudalicious recipes together.
Today we made these delicious spareribs from scratch with a beautiful Balsamic Vinegar baste.
And when I was basting the meat I couldn’t help but keep humming that Meghan Trainor song (“You know it’s all about that baste, that baste, no trouble..”). Not the most dudey song to hum, I have to admit.
But anyway, here you have a real dude recipe for delicously, succulent, slow roasted spareribs with a sweet and sticky marinade of balsamic vinegar.
And to really nail that dudeyness we’ve added some crunchy and crispy bacon as a topping for the ribs. “Mungahh Bungahh!!!”
Homemade marinated Spareribs and Bacon
- 2 nice racks of meaty spareribs ±1 kilo
- 3 thick slices of bacon
For the marinade:
- 5 gloves of garlic chopped
- 1 onion finely chopped
- 1 tbsp thyme finely chopped
- 2 tbsp caster sugar
- 3 tbsp sweet and dark vinegar or a good Balsamic vinegar
- 2 tsp smoked and powdered paprika piment
- 3 tbsp water
- 4 tbsp oliveoil
- 1 tbsp salt
- 1 tsp freshly ground black pepper
For the Baste:
- 150 gr caster sugar
- 125 ml sweet and dark vinegar or a good Balsamic vinegar
- 500 ml water
- Rinse the spareribs ubder the watertap to get rid off excess bonefragments. Dry with a paper towel and remove the membrane from the boney side of the ribs
- Mix the ingredients for the marinade en pour it over the ribs in a sturdy plastic bag. Give it a good mix and then let the flavors do their work fro at least three hours in the fridge (preferably at least one night). To prevent collateral damag in the fridge, put the plastic bag full of goodness in a baking tray, before putting it away.
- Fire up the BBQ and prepare it for grilling on indirect heat. You can find a lot of information about indirect grilling on the net, so I won't elaborate on that. If you need brief instructions about this cooking method take a look here. Get the spareribs out of the marinade and rub off the excess marinade.
- Time to make the baste. Put the ingredients for the baste in a small cooking pan on medium heat and bring to a boil while stirring. Let the sauce reduce for about 15 minutes, until it's more sirupy. Don't let it thicken too much because it als thickens more when it cools down.
- When the BBQ is ready put on the bacon and the spareribs at indirect grilling. Place the meat (meaty side up) above the foil drip pan (which you have filled with some beer of course) and cook for about 2 to 2½, hour at about 150° Celsius. Give the spareribs a nice coating with the baste every thirty minutes.
- When the ribs are cooked through to test you lift the rib in the middle with a knife and if the meat comes from the bone easily it's cooked through) you give the ribs a final basting and grill them for five more minutes on direct heat with the meaty side down. Chop the crispy grilled bacon to little bits and pour a generous amount of bacon on each serving of spare ribs.
- You can prepare the spareribs in advance if you don't have that much time by precooking them in the oven.
- Put the spareribs in tinfoil and baste them with a thick layer of the basting, before closing it up.
- Put the sparribs in a preheated oven (100° Celsius) for about two hours.
- Then you can let the spareribs cool down and keep them (sealed) in the fridge for 3-5 days.
- When you have you BBQ Walhalla day, you give the the precooked ribs another thick layer of baste and throw them on direct heat for 5-10 minutes
- Bake the slices of bacon nice and crunchy in a hot frying pan and presto!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Three of my favorite things (pork, bacon & balsamic vinegar). Perfect!
Summer can’t get any better with these perfect and (almost holy) BBQ trinity, hehe…
Is that Sweet Baby Ray’s?? Yummo ribs. I think the bacon topping is more dude than I’d need but i’d eat them anyway!
Trust me, you can handle the Dude topping just fine. Because it just is the most delicious thing you’ve eaten in a long time!!! LOL
2 ½ hours cooking time—-I’d be famished waiting!!!! Gone are the days of my slaving over my Weber grills and smokers! To get very tender meat infused with flavor I steam roast first in a pressure cooker on high pressure for ½ the cooking time. Then I only need to finish cooking over the coals (direct or indirect) in the Weber to char or caramelize the meat per the recipe. Ribs take 15 min steam roasting in pressure cooker and 7 ½ min. per side to caramelize over direct heat.
You are right that the slow cooking takes a lot of time. I myself, just drink an extra beer during the waiting… 😉
One can bribe me anyday with a plate of chicken wings or sticky spareribs. That looks so so so GOOD. I ate some boring lunch today and looking at these pictures, I am hungry again!
Promise me: Whatever you do, but don’t make your lunch boring. Ever… again… 😉