Tender meat meets sweet and spicy glaze – perfectly combined with Pinot Noir from the Ahr Valley
These spare ribs, prepared using the tried-and-tested 3-2-1 method, impress with their tenderness and intense smoky flavour. The honey BBQ glaze gives the dish a sweet and spicy note that harmonises perfectly with an elegant Pinot Noir from the Ahr valley.
Ideal wine accompaniment: Pinot Noir (Germany, Ahr)
A Pinot Noir from the Ahr Valley is characterised by its fine fruit, elegant structure and subtle tannins. The flavours of red berries, cherries and a hint of spice perfectly complement the sweet and spicy honey BBQ glaze of the spare ribs. The acidity of the wine provides freshness and balance, while the subtle tannins emphasise the texture of the tender meat. This combination offers a harmonious flavour experience in which wine and dish complement each other.
Further wine recommendations:
Shiraz (Australia, Barossa Valley) A powerful Shiraz from the Barossa Valley with intense flavours of dark fruit, pepper and chocolate. Its strong structure and fine tannins are an excellent match for the spicy honey BBQ glaze and emphasise the smoky notes of the spare ribs. The spicy nuances of the wine harmonise with the spicy sauce and ensure a balanced taste experience.
Zinfandel (USA, Sonoma County AVA) A Zinfandel from Sonoma County impresses with aromas of ripe berries, spices and a hint of vanilla. Its strong structure and fine tannins complement the texture of the spare ribs and emphasise the spiciness of the honey BBQ glaze. The fruity notes of the wine add a pleasant sweetness that rounds off the flavour experience.
Malbec (Argentina, Mendoza) A Malbec from Mendoza impresses with flavours of dark berries, violets and spices. Its soft texture and balanced acidity harmonise perfectly with the juicy spare ribs and emphasise their depth and complexity. The fruity notes of the wine add a pleasant sweetness that balances out the flavour of the honey BBQ glaze.
Tempranillo (Spain, Rioja DOCa) A Tempranillo from the Rioja region brings flavours of red fruit, leather and vanilla. Its elegant structure and fine tannins complement the spare ribs perfectly and give the dish an additional aromatic dimension. The spicy notes of the wine harmonise with the spicy honey BBQ glaze and ensure a balanced taste experience.
Grenache (France, Côtes du Rhône AOC) A Grenache from the Côtes du Rhône region offers flavours of red fruits, herbs and spices. Its soft texture and balanced acidity harmonise perfectly with the juicy spare ribs and emphasise their depth and complexity. The fruity notes of the wine add a pleasant sweetness that balances the flavour of the honey BBQ glaze.
The recipe:
Spareribs using the 3-2-1 method with honey BBQ glaze
Cooking utensils
- 1 Smoker or grill with lid
- 1 Aluminum foil
- 1 Glazing brushes
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 2 Strands of spare ribs approx. 1 kg each
- 2 tablespoon paprika powder Noble sweet
- 1 Tbsp brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 200 ml Apple juice
For the honey BBQ glaze:
- 150 ml Honey
- 150 ml BBQ sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 Garlic clove finely chopped
- Salt and pepper to taste
Preparation
- Remove the silver skin from the spare ribs.
- Make a spice mix from paprika powder, brown sugar, salt, pepper, garlic powder, onion powder and cayenne pepper.
- Rub the spare ribs with the spice mix and marinate overnight in the fridge.
- Preheat the smoker or grill to 110 °C.
- Phase 1: Grill the spare ribs indirectly at 110 °C for 3 hours.
- Phase 2: Wrap the spare ribs in aluminum foil with 100 ml apple juice and cook at 120 °C for 2 hours.
- Phase 3: Remove the spare ribs from the foil, brush with the honey BBQ glaze and grill for 1 hour at 110 °C, re-glazing every 15 minutes.
Recommended side dishes:
- Coleslaw
- Corn on the cob
- Potato salad
