Spare Ribs 3 2 1 Method Food

SPARE RIBS 3-2-1 METHOD

Steps:

• Slide the air regulator at the bottom of the Big Green Egg ceramic base completely open. Ignite the charcoal in the Big Green Egg with three charcoal starters and leave the lid open for about 12 minutes. Soak a handful of Hickory Wood Chips in water. In the meantime, remove the skin on the hollow side of the spare ribs by inserting a thin knife between the skin and the spare rib. Release the skin and pull it off by hand. Repeat with the remaining ribs. Mix all ingredients for the rub together. Sprinkle the spare ribs on both sides with the rub and rub it in a bit. Sprinkle the soaked Wood Chips on the glowing charcoal. Place the convEGGtor and put the Rectangular Drip Pan on it. Place the grid in the EGG and place the Ribs and Roasting Rack on it. Arrange the spare ribs on the rack and close the EGG lid. Bring the temperature to 125 °C by closing the lower air regulator to a few centimetres and closing the dual function metal top to a few millimetres. Smoke and grill the ribs for 3 hours. Take the spare ribs from the EGG and place a rib, with the bulky flesh side down, on a large piece of aluminium foil. Try to purchase a thick, sturdy type for this. Pour a quarter of the apple juice over it and add a second spare rib. Pour the same amount of apple juice on it and wrap up the ribs well. Repeat with the remaining two ribs. Put the packages of ribs side by side on the EGG grid. Close the lid and leave the spare ribs to cook for two hours. Take the packages from the EGG and carefully remove the foil. Sprinkle the meat side of the spare ribs generously with the barbecue sauce. Place the ribs with the flesh side up on the grid, close the EGG lid and leave to cook for 1 hour. If you like, arrange the sweet potatoes at the edge of the grid to roast them and serve them along with the ribs. Take the spare ribs, and possibly the roasted sweet potatoes, from the EGG and sprinkle the ribs once more with the barbecue sauce.

CHILLI PORK SPARE RIBS

Steps:

• Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
• Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
• Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
• Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.