Tender meat, intense roasted flavours and a hint of smoke – a BBQ classic
These spare ribs are slow-cooked, glazed with a homemade smoky BBQ sauce and develop an incomparable flavour. Perfect for barbecue evenings and a real flavour experience when combined with a strong Zinfandel.
Ideal wine accompaniment: Zinfandel
Zinfandel, especially from California, brings dark fruit, ripe sweetness and spice in an ideal combination. Notes of blackberry, blackcurrant, vanilla, black pepper and often a little smoke reflect the BBQ flavours perfectly. The moderate acidity and round tannins play around the tender, slow-cooked meat, while the fruity sweetness of the wine forms a deep, almost syrupy harmony with the caramelised sauce. A Zinfandel from Lodi or Sonoma brings exactly the powerful but supple presence that this dish demands.
Further wine recommendations:
Shiraz (Australia, Barossa Valley): An intense, dark red wine with notes of black fruit, eucalyptus, black pepper and dark chocolate. The opulent fruitiness of the Shiraz corresponds with the sweet and spicy BBQ sauce, while its warm spiciness picks up on the roasted flavours of the ribs. Soft tannins frame the butter-tender meat and the long finish adds depth and structure to the pairing. Perfect for fans of strong, aromatic BBQ wines.
Malbec (Argentina, Mendoza): Malbec impresses with plums, blackberries, leather and a fine roasted flavour. The full fruit of this Andean wine combines excellently with the caramelised surface of the ribs. The structured but never bulky tannin structure complements the juicy meat, while earthy notes and spice blend with the smoke from the barbecue. Malbecs from higher altitudes in particular bring the necessary freshness to the balance.
Tempranillo (Spain, Rioja DOCa): A classic Rioja offers red fruit, some tobacco, vanilla and a hint of dried herbs – all supported by an elegant structure. The gentle ageing in barriques adds a roasted aroma that harmonises perfectly with the BBQ sauce. Its moderate acidity enlivens the dish without disturbing the sweetness of the sauce. Tempranillo can be rustic or delicate – here, both go wonderfully well.
Cabernet Sauvignon (Chile, Maipo Valley): Blackcurrant flavours, green peppers, oak and powerful tannins – that’s Chilean Cabernet. It impresses with substance and grip, especially with savoury BBQ dishes such as spare ribs. Its dark aromas and wood tones reflect the caramelised sugar and smoke in the dish, while the tannins support the mouthfeel of the fatty meat. The freshness of the Maipo Valley adds structure and balance.
Grenache (France, Châteauneuf-du-Pape AOC): A Mediterranean charmer with aromas of red berries, garrigue herbs, some pepper and liquorice. The velvety texture clings to the meat, while the complex, ripe fruit flavours interact with the sweet sauce. The herbal flavours are reminiscent of rubs with rosemary or thyme. Grenache brings a fine elegance to this rustic dish without losing any of its vigour.
The recipe:
BBQ spare ribs with smoky BBQ sauce
Cooking utensils
- 1 Grill or smoker
- 1 Aluminum foil
- 1 Brush for coating
- 1 Bowl for the marinade
Ingredients
For the spare ribs:
- 1,5 kg Spare ribs
- Salt and pepper
- Spice mix z.e.g. paprika, garlic powder, onion powder, brown sugar
For the BBQ sauce:
- 200 ml Ketchup
- 2 tablespoon apple cider vinegar
- 2 Tbsp brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika powder
- 1 tsp mustard
- Salt and pepper to taste
Preparation
Preparation:
- Remove the silver skin from the ribs.
- Rub with salt, pepper and the spice mix.
- Marinate overnight in the fridge (recommended).
Preparation:
- Prepare the grill or smoker to 120-130 °C indirect heat.
- Grill the ribs indirectly for 2 hours (preferably with wood chips for smoke).
- Brush with BBQ sauce, wrap in aluminum foil and cook for a further 1 hour.
- Brush with sauce again just before serving and glaze open.
Recommended side dishes:
- Coleslaw (classic American, crunchy and fresh)
- Grilled corn on the cob with butter
- Baked beans or BBQ potatoes
