Ribs Recipe with 3 Variants of Seasoning
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
I would like to present my ribs recipe for BBQ, herb and sweet and spicy spare ribs to you today. So it’s about three variants of my spicy, aromatic or spicy favourites.
Since I’m – honestly – really crazy about ribs, I ask for them in every “Grill Palast”. However, I often hear from the restaurant or beer garden waiter: “No, we don’t have that” or “No, that’s too expensive for the kitchen/barbecue” or “That’s only on the 3rd Thursday of the month, when there is moon and sun stand in a line”. “Great” I think then.
Okay, I’m exaggerating a little. But I understood: My precious ribs are not always and everywhere. So it makes sense to take things into your own hands in your own kitchen. And I’m lucky: I know how it’s done and I’m happy to show you how.
Table of Contents
1. Recipe Ribs
Here is the step-by-step guide. If you have any questions, please use the comment function at the bottom of the page.
Instructions by chef Thomas Sixt.
Ribs recipe in three variants. Step by step instructions for grilling and oven with video.
|1||kg||Spareribs (fresh unseasoned)|
|1||Prise||brown can sugar|
|4||Prisen||black ground pepper|
|3||Prisen||paprika nobel sweet|
|1||TL||abrasion of lemon (From 1/2 organic lemon)|
Ribs sweet hot
|2||Prisen||primal salt (I use pink rock salt)|
|2||TL||orange abrasion (From 1/2 organic orange)|
|5||Prisen||black ground pepper (Freshly ground black or colored pepper)|
|1||EL||chili sauce (I buy mine at the Asian market)|
|4||EL||sweet chili sauce (I recommend a mild sauce from the Asian market)|
Take the freshly bought ribs out of the packaging.
Rinse briefly under clear cold water and dry with kitchen paper and set aside.
Portion the individual ribs along the course with a sharp knife.
Preheat the oven to 200 degrees for a good 20 minutes.
Season BBQ ribs
The raw and portioned ribs go into a bowl.
Lemon zest, spices and salt are added.
Now add soy sauce and oil to the seasoning of the ribs.
With your hand – preferably wearing thin rubber gloves – rub the spices well into the meat.
Raw BBQ ribs in the roaster
Place the ribs in a suitable ovenproof dish, spacing them out.
Put the roaster in the oven, the cooking time is approx. 45 minutes at 200°C.
BBQ ribs from the oven
After roasting in the oven, remove the finished BBQ ribs from the oven.
Arrange nicely on a nice plate and serve.
Ribs Herb Marinade
Grate the zest of half a fresh organic lemon on a suitable fine grater and collect in a bowl.
Add oil, soy sauce, salt and spices to the lemon zest.
Add chili flakes to the marinade.
Place ribs in herb marinade
Add the ribs to the herb marinade.
Rub the marinade into the meat with your hands – it is best to use thin rubber gloves here as well.
Ribs herbs raw on the tray
Now put the marinated raw ribs on the baking sheet.
Spread the pieces evenly for even browning.
Put the baking tray in the oven, the cooking time is approx. 45 minutes at 200°C.
Herb ribs from the oven
After the allotted cooking time, remove the hot ribs from the oven.
Arranging and serving
Place the ribs on the plate and add side dishes.
Serve hot with fresh decoration.
I made sweet potatoes with it.
Ribs sweet hot
Sweet hot spices
Prepare the spices for a sweet and spicy marinade:
Put the orange zest, chilli, salt and other spices in the roaster.
Sauces sweet hot
Complement the spices with hot chili sauce and sweet chili sauce.
Season the ribs sweet and spicy
Add the pre-portioned raw ribs to the marinade.
Marinated sweet and spicy ribs
Distribute the marinade well and evenly.
Cook the marinated ribs in the oven at 200°C for 40-45 minutes.
Spicy ribs from the oven
Remove the cooked ribs from the oven.
Arrange the hot ribs nicely on a pretty plate and serve.
You can find another recipe for spareribs elsewhere.
2. Calories and Nutritional Values
3. Tips for Cooking Ribs
Your ribs will turn out best if you keep the following things in mind:
Preheat your oven well or let the embers glow through all the pieces of coal on the grill so that they appear ash-grey. Of course you can also use the gas grill, I leave that to you.
An initial temperature of 200°C is just right. Temperatures above this will burn the marinated meat. When grilling, indirect is better, meaning not directly in the full embers, but next to the main heat source.
Kettle grill, gas grill or fire bowl, to be honest, the prepared and already cut ribs succeed on every grill. I prefer the oven. The temperature can be optimally regulated in the oven, which makes preparation easier.
I’m not a fan of seasoning and marinating the day before. You can try this and see what you like better.
I don’t use garlic or onion. These leeks burn quickly. Exception: Process the garlic very finely into a cream.
For the BBQ variant, a spoonful of honey instead of sugar would also be an option. Please make sure that the honey does not cause “fire damage” when heated. The charcoal should stay on the grill and not on the plate, right?!
For a herbal variant of the rib marinade, use dried herbs instead. The dried herbs have a more intense taste.
4. Side Dishes With Ribs
Typical finger food side dishes go well with the ribs, and you can also combine salad or even rice with them. You can find my top recommendations below:
Barbecue Sauces and a Quick Dip
I have already prepared the right barbecue sauce for you. With a basic sauce you can create five suitable dips in less than 30 minutes.
Since the marinated ribs are already very flavorful, some yoghurt mixed with lemon juice, salt, pepper and cayenne pepper tastes good.
The simple yoghurt dip is my recommendation for the three of ribs!Cold sauces recommended by chef Thomas Sixt