- Mix all ingredients for the dry rub in a bowl. You can save what is left for the next BBQ session.
- Chop the onion, garlic and red pepper for the sauce.
- Melt the butter in a pan and fry the onion with the garlic and red pepper over low heat for about 10 minutes.
- Add the honey and sugar and stir until it has melted.
- Now add the remaining ingredients such as the Worcestershire sauce, tomato paste, white wine vinegar, ketchup and the bay leaves.
- Stir well and add some water.
- Bring the sauce to a boil and let it reduce slowly until thick enough. Reducing takes about 30 minutes.
- Taste the sauce and add salt and freshly ground pepper if necessary. You can keep the sauce that is left in the refrigerator.
Preparation Spare ribs
- Remove the membrane from the underside of the ribs by sticking under the membrane with a spoon or knife and lifting it upwards.
- Rub the spare ribs with the dry rub and cover.
- Cover the ribs and put them in the refrigerator for at least 2 hours or like i do overnight.
Grilling the spare ribs and making the sandwach
- Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install the diffuser plate on the bottom of the rack so it sits just above the charcoal and leave for about another 5 minutes. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 110℃ At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
- When the temperature has reached 110℃ you can put the ribs on the grill grate. Close the lid for 3 hours.
- After three hours it is time to wrap the spare ribs with tinfoil and do not forget to add some apple juice. We are now going to steam the spare ribs in the moisture. Then close the lid for 2 hours and check if the temperature of the kamado is around 110℃ .
- After 2 hours, the spare ribs can be unpacked. Be careful when unpacking because there is hot moisture in the tinfoil. Think especially of your own safety that you do not get burns. I always cut a corner of the tinfoil and pour the liquid into a bowl. After this I unpack the spare ribs.
- Now place the spare ribs on the barbecue for another hour and rub them in with the sauce every 15 minutes. I took them off myself after 30 minutes. Add some extra sauce so that they get nice and sticky.
- Peel the onion and cut it in half.
- Slice the onion and tomatoes.
- Now it’s time to build the sandwiches as I always say 😉. Start with the arugula, tomato, red onion, slices of pickle and the spicy raw vegetables.
- Then we will remove the meat from the bones of the spare ribs. You can make the sandwiches about 10 minutes before the spare ribs are ready so that the meat is still hot. Remove the meat with a knife or pull the meat off the bones. When your spare ribs are overcooked, you can just pull the bones out. Finally divide the meat over the sandwiches and you can serve them. Enjoy a delicious sparerib sandwich with a good glass of beer.
Good luck making, and greetings from GrillFun!!!