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Smokey spare ribs

Hot-smoking the spare ribs gives them a nice smoky flavour, and at the same time, they are cooked. After smoking, the ribs are lacquered in the oven with a nice barbecue sauce.

Makes 5 kg.

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Allergens and dietary requirements

  • Celery
  • Fish
  • Sulphite
  • Mustard
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

5
kg
spare ribs
10
l
brine, 10% salt
30
g
butter
40
g
onion, diced
200
g
ketchup
20
g
treacle sugar
30
ml
sushi vinegar
15
ml
Worcestershire sauce
1
tsp
mustard powder
1
tsp
smoked paprika
0.5
tsp
cayenne pepper
1
clove
garlic

Scale recipe

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