Boneless Spareribs

> 3 hours
6 persons
Medium
BBQ
Boneless Spareribs

Boneless spareribs from pork neck: marinated, smoked, steamed with butter and maple syrup, and glazed with BBQ sauce for a tender, caramelized BBQ meal. This recipe was created by a professional chef and is brought to you by BEEF&STEAK. If desired, you can easily order the products via the links below / overview at the bottom.

Ingredients


Preparation

This is how you prepare this recipe!


  • 1. Take the pork neck out of the freezer a day in advance and let it thaw in the refrigerator.
  • 2. Preheat the BBQ to 110°C, indirect. Add 2 to 3 smoke chunks to the charcoal.
  • 3. Remove the pork neck from the packaging and pat the meat dry. Let it sit for an hour to reach room temperature.
  • 4. Butterfly the pork neck open to create a long piece of meat, then halve it lengthwise. You will now have boneless spareribs. See photo.
  • 5. Rub the meat with mustard and generously sprinkle the BBQ rub.
  • 6. Place the boneless spareribs on the BBQ and smoke them for 3 hours at 110°C.
  • 7. After 3 hours, remove the ribs from the BBQ and wrap them in butcher paper. Add 50 grams of butter and 50 ml of maple syrup on the ribs before wrapping them individually.
  • 8. Place the wrapped ribs back on the BBQ and let them steam for another 2 hours in the butcher paper.
  • 9. After 2 hours, unwrap the ribs and collect the juices in a pan. Put the ribs back on the BBQ and let them cook for another hour.
  • 10. After half an hour, start glazing the ribs. Mix the collected juices with the BBQ sauce and gently brush the ribs, allowing the sauce to caramelize beautifully.
  • 11. Repeat brushing every 10 minutes during the last half hour. You can do this more or less frequently, depending on your preference.
  • 12. When you can pierce the meat easily with a skewer or thermometer, the ribs are ready. Prefer to use a thermometer? Aim for 90-93°C.
  • 13. Cut the ribs into pieces of about 2-3 cm.
  • 14. Enjoy your meal!

Tip: Serve the boneless ribs with roasted baby potatoes in the skin, roasted carrots, asparagus, baguette, and a fresh coleslaw for a delicious and complete meal.