Deliciously slow roasted spareribs marinated in and basted with balsamic vinegar.
To make the ribs fingerlicking good we've topped them off with crunchy bacon flakes.
Prep Time 5mins
2nice racks of meaty spareribs±1 kilo
3thick slices of bacon
For the marinade:
5gloves of garlicchopped
3tbspsweet and dark vinegar or a good Balsamic vinegar
2tspsmoked and powdered paprikapiment
1tspfreshly ground black pepper
For the Baste:
125mlsweet and dark vinegar or a good Balsamic vinegar
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!