Independence Day Sizzling Spare Ribs With BBQ Sauce

We all love Fourth of July. But how many of us know it is also National Spare Rib Day?

Nope, neither did I……until my all-knowledgeable 10 year old daughter decided to inform me!

So, what better excuse is there to get out your barbeque grill and serve up these sizzling spare ribs on Independence Day?

Category: Grilling

Preparation time: 15 minutes

Cooking time: 1/2 hour

Total time: 45 minutes

Servings: 8

Ingredients:

• 6 1/2 pounds of pork spare ribs
• 1 Scotch bonnet chilli
• 1 bunch of spring onions
• 6 cloves of garlic
• 8 tablespoons of golden rum (such as Appleton)
• 8 tablespoons of demerara sugar
• 8 tablespoons of dark soy sauce
• 8 tablespoons of clear honey
• 8 teaspoons of Dijon mustard
• Salt to taste
• Pepper to taste
• 1 1/2 teaspoons of ground allspice
  
  

How To Make Your Independence Day Sizzling Spare Ribs With BBQ Sauce:

• Light up your barbeque (or grill, if cooking indoors).

• Using a sharp paring knife, deseed the Scotch bonnet chilli and finely chop. Roughly chop the spring onions, including the green stem, and the garlic cloves, using a sharp chef’s knife and wooden cutting board.
  Chillies contain oil that could burn eyes and skin. When working with chillies, remember to either wear plastic gloves or, after cutting, wash hands well.
  
  
  
  

• Place the spare ribs into a plastic bowl and then add the chilli, spring onions and garlic.

• Spoon in the rum, sugar, soy sauce, honey and Dijon mustard, and then sprinkle over a little salt and pepper, to taste. Roll up your sleeves and use your hands to coat the ribs completely with the mixture. They need to be thoroughly coated in sauce. (You can keep the ribs uncooked, tightly covered, in the fridge for up to 3 days. You can also freeze them for several months.)

• Cook the spare ribs over a moderate barbecue, or grill, for 20 to 30 minutes.
  Use Chef Remi’s BBQ Grill Mat as it will stop you losing your delicious food between the grates, yet it’s thin enough for you to get those perfect grill marks.

• All 4 sides of the spare ribs need to be encrusted with sauce, so turn the spare ribs over frequently, using BBQ tongs, and brush with sauce. It should build up like lacquer.

• If you have any leftover sauce, heat it up in a pan and pour it over the ribs just before serving. Happy Fourth of July!

Our Chef Remi Grill Mats can make grilling, whether indoors or out, so much easier. As foods will no longer touch the grates, there’s no more scrubbing food residue off, or losing precious marinade through grates, 

And yet, you’ll still get great sear marks!

Add this indispensable grilling tool to your collection today.