Name: Spare Ribs from the Oven or Smoker
Prep time: 40 min
Cook time: 260 min
Total time: 1020 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 kg spare ribs or loin ribs, divided into 4 racks (ask the butcher to remove the membrane straight away); 2 tbsp brown sugar; 1 tbsp sweet paprika; 1 tsp salt; 1 tsp black pepper; 1 tsp hot paprika; 1 tsp chilli powder (more or less depending on the heat you want); 1 tsp onion powder; 1 tsp garlic powder; 100 ml orange juice; 30 ml whiskey (bourbon or Tennessee whiskey); 1 tsp Worcestershire sauce; 2 tsp brown sugar; 50 ml ketchup; 2 tsp rub from above (as seasoning for the glaze); 2 tsp honey; 2 tbsp BBQ sauce

Preparation

Lightly crush all the rub ingredients in a mortar and mix. It keeps for several weeks in a tin; any left over also goes well with beef.
If it is still there, loosen the membrane on the bone side at one corner and peel it off. Then massage one to two teaspoons of rub thoroughly into each side of the ribs.
Wrap the racks tightly in cling film or foil and refrigerate for at least 12 hours.
Heat the oven to 120 °C fan (or bring the smoker to 120 °C). Wrap the ribs in fresh foil and cook for 4 hours.
For the glaze, bring the orange juice, whiskey, Worcestershire sauce and brown sugar to the boil and reduce by about half over 15 to 20 minutes. Stir in the remaining ingredients, bring briefly to the boil and keep warm.
Take the ribs out of the foil, place on the rack and cook for another 30 minutes. Brush with the glaze three times: straight after unwrapping, after 15 and after 30 minutes. Then serve immediately.

Drink with it

Red wine · excellent match
Zinfandel or Barossa Shiraz
Ripe dark fruit and soft tannins carry the sweet, sticky glaze, with enough power for the roasted flavours and pork fat.
Which wine pairs with food? A simple approach to choosing
Mellow whisky · excellent match
Bourbon, on the rocks
Vanilla and caramel from the new oak barrel mirror the glaze, which even contains whiskey; the ice keeps the paprika heat in check.
Whisky with food: cheese, chocolate, and savory dishes
Dark beer · excellent match
Porter or Schwarzbier, cool
Roasted malt picks up the caramel notes of the glaze, and the fine bitterness keeps the sweetness in check.
Which beer goes with food? More than just pils with barbecue
Spiced rum · excellent match
Spiced rum as a highball with ginger beer and lime, lots of ice
Sticky BBQ ribs are the favourite partner for spiced rum: molasses, vanilla and clove mirror the sugar, honey and rub of the glaze, while ginger and lime acidity cut through the pork fat.
What is spiced rum? Pay attention to the legal designation
IPA · good match
American IPA with Citra or Cascade hops
Citrus aromas pick up the orange juice in the glaze, while bitterness and carbonation cut through fat and sugar.
What Is an IPA? Hop Aroma with Many Faces

Preparation

Lightly crush all the rub ingredients in a mortar and mix. It keeps for several weeks in a tin; any left over also goes well with beef.
If it is still there, loosen the membrane on the bone side at one corner and peel it off. Then massage one to two teaspoons of rub thoroughly into each side of the ribs.
Wrap the racks tightly in cling film or foil and refrigerate for at least 12 hours.
Heat the oven to 120 °C fan (or bring the smoker to 120 °C). Wrap the ribs in fresh foil and cook for 4 hours.
For the glaze, bring the orange juice, whiskey, Worcestershire sauce and brown sugar to the boil and reduce by about half over 15 to 20 minutes. Stir in the remaining ingredients, bring briefly to the boil and keep warm.
Take the ribs out of the foil, place on the rack and cook for another 30 minutes. Brush with the glaze three times: straight after unwrapping, after 15 and after 30 minutes. Then serve immediately.

Drink with it

Red wine · excellent match
Zinfandel or Barossa Shiraz
Ripe dark fruit and soft tannins carry the sweet, sticky glaze, with enough power for the roasted flavours and pork fat.
Which wine pairs with food? A simple approach to choosing
Mellow whisky · excellent match
Bourbon, on the rocks
Vanilla and caramel from the new oak barrel mirror the glaze, which even contains whiskey; the ice keeps the paprika heat in check.
Whisky with food: cheese, chocolate, and savory dishes
Dark beer · excellent match
Porter or Schwarzbier, cool
Roasted malt picks up the caramel notes of the glaze, and the fine bitterness keeps the sweetness in check.
Which beer goes with food? More than just pils with barbecue
Spiced rum · excellent match
Spiced rum as a highball with ginger beer and lime, lots of ice
Sticky BBQ ribs are the favourite partner for spiced rum: molasses, vanilla and clove mirror the sugar, honey and rub of the glaze, while ginger and lime acidity cut through the pork fat.
What is spiced rum? Pay attention to the legal designation
IPA · good match
American IPA with Citra or Cascade hops
Citrus aromas pick up the orange juice in the glaze, while bitterness and carbonation cut through fat and sugar.
What Is an IPA? Hop Aroma with Many Faces

Spare Ribs from the Oven or Smoker

Preparation

Drink with it

Zinfandel or Barossa Shiraz

Bourbon, on the rocks

Porter or Schwarzbier, cool

Spiced rum as a highball with ginger beer and lime, lots of ice

American IPA with Citra or Cascade hops

This pairs well too.

Slow Cooker BBQ Ribs

Oven-Braised BBQ Beef Brisket

Shepherd's Pie with Minced Lamb

Bangers and Mash with Onion Gravy

Spare Ribs from the Oven or Smoker

Preparation

Drink with it

Zinfandel or Barossa Shiraz

Bourbon, on the rocks

Porter or Schwarzbier, cool

Spiced rum as a highball with ginger beer and lime, lots of ice

American IPA with Citra or Cascade hops

This pairs well too.

Slow Cooker BBQ Ribs

Oven-Braised BBQ Beef Brisket

Shepherd's Pie with Minced Lamb

Bangers and Mash with Onion Gravy