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Sauces & marinades

BBQ ribs, two ways

Two flavour directions with the same barbecue method. The ribs are not precooked: they cook gently over indirect heat and only move to direct heat briefly at the end, making their colour easier to control.

  • BBQ
  • Pork
  • Marinade
  • Each flavour mix is designed for about 1 kg of ribs
Two preparations of BBQ ribs, one with a spice crust and one with an umami glaze

Sauces & marinades

Flavour variations

General preparation

  1. Remove the membrane from the bone side of the ribs. Loosen one corner with a blunt knife, grip it with a piece of kitchen paper and gently pull the membrane away along the full length.

Variation A — mustard and dry spices

Ingredients for about 1 kg of ribs

  • 2 tbsp mustard
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp cumin
  • ½ tsp black pepper
  • 1 tsp celery salt
  • 1 tsp brown sugar

Preparation

  1. Coat the ribs thinly with mustard.
  2. Mix the dry spices and distribute them evenly over the meat.
  3. Cover and rest for 4–8 hours.

Variation B — umami marinade

Ingredients for about 1 kg of ribs

  • 2 tbsp dark soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 heaped tbsp tomato purée
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp neutral oil
  • 2 garlic cloves, finely chopped
  • 1 tsp fresh ginger, finely grated
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp chipotle powder

Preparation

  1. Mix all ingredients into a smooth marinade.
  2. Coat the ribs all over with the marinade.
  3. Cover the ribs and marinate them in the refrigerator for 4–8 hours.

Sauces & marinades

Barbecue method for both variations

  1. First cook the ribs gently over indirect heat.
  2. Monitor the cooking process without forcing colour too early.
  3. Near the end, apply a thin layer of glaze to the umami variation.
  4. Only at the end, briefly move the ribs to direct heat to colour the outside and caramelise the glaze.

The key method

Cook indirectly first, then colour briefly over direct heat.

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