Tender meat, intense roasted flavours and a hint of smoke – a BBQ classic
These spare ribs are slow-cooked, glazed with a homemade smoky BBQ sauce and develop an incomparable flavour. Perfect for barbecue evenings and a real flavour experience when combined with a strong Zinfandel.
Ideal wine accompaniment: Zinfandel
Zinfandel, especially from California, brings dark fruit, ripe sweetness and spice in an ideal combination. Notes of blackberry, blackcurrant, vanilla, black pepper and often a little smoke reflect the BBQ flavours perfectly. The moderate acidity and round tannins play around the tender, slow-cooked meat, while the fruity sweetness of the wine forms a deep, almost syrupy harmony with the caramelised sauce. A Zinfandel from Lodi or Sonoma brings exactly the powerful but supple presence that this dish demands.
Further wine recommendations:
Shiraz (Australia, Barossa Valley): An intense, dark red wine with notes of black fruit, eucalyptus, black pepper and dark chocolate. The opulent fruitiness of the Shiraz corresponds with the sweet and spicy BBQ sauce, while its warm spiciness picks up on the roasted flavours of the ribs. Soft tannins frame the butter-tender meat and the long finish adds depth and structure to the pairing. Perfect for fans of strong, aromatic BBQ wines.
Malbec (Argentina, Mendoza): Malbec impresses with plums, blackberries, leather and a fine roasted flavour. The full fruit of this Andean wine combines excellently with the caramelised surface of the ribs. The structured but never bulky tannin structure complements the juicy meat, while earthy notes and spice blend with the smoke from the barbecue. Malbecs from higher altitudes in particular bring the necessary freshness to the balance.
Tempranillo (Spain, Rioja DOCa): A classic Rioja offers red fruit, some tobacco, vanilla and a hint of dried herbs – all supported by an elegant structure. The gentle ageing in barriques adds a roasted aroma that harmonises perfectly with the BBQ sauce. Its moderate acidity enlivens the dish without disturbing the sweetness of the sauce. Tempranillo can be rustic or delicate – here, both go wonderfully well.
Cabernet Sauvignon (Chile, Maipo Valley): Blackcurrant flavours, green peppers, oak and powerful tannins – that’s Chilean Cabernet. It impresses with substance and grip, especially with savoury BBQ dishes such as spare ribs. Its dark aromas and wood tones reflect the caramelised sugar and smoke in the dish, while the tannins support the mouthfeel of the fatty meat. The freshness of the Maipo Valley adds structure and balance.
Grenache (France, Châteauneuf-du-Pape AOC): A Mediterranean charmer with aromas of red berries, garrigue herbs, some pepper and liquorice. The velvety texture clings to the meat, while the complex, ripe fruit flavours interact with the sweet sauce. The herbal flavours are reminiscent of rubs with rosemary or thyme. Grenache brings a fine elegance to this rustic dish without losing any of its vigour.
The recipe:
BBQ-Spare-Ribs mit rauchiger BBQ-Sauce
Kochutensilien
- 1 Grill oder Smoker
- 1 Alufolie
- 1 Pinsel zum Bestreichen
- 1 Schüssel für die Marinade
Zutaten
Für die Spare Ribs:
- 1,5 kg Spare Ribs
- Salz und Pfeffer
- Gewürzmischung z. B. Paprika, Knoblauchpulver, Zwiebelpulver, brauner Zucker
Für die BBQ-Sauce:
- 200 ml Ketchup
- 2 EL Apfelessig
- 2 EL brauner Zucker
- 1 EL Worcestershire-Sauce
- 1 TL geräuchertes Paprikapulver
- 1 TL Senf
- Salz und Pfeffer nach Geschmack
Zubereitung
Vorbereitung:
- Silberhaut von den Ribs entfernen.
- Mit Salz, Pfeffer und der Gewürzmischung einreiben.
- Über Nacht im Kühlschrank marinieren (empfohlen).
Zubereitung:
- Grill oder Smoker auf 120–130 °C indirekte Hitze vorbereiten.
- Ribs 2 Stunden indirekt grillen (gerne mit Holzchips für Rauch).
- Mit BBQ-Sauce bepinseln, in Alufolie wickeln, weitere 1 Stunde garen.
- Kurz vor dem Servieren nochmals mit Sauce bepinseln und offen glasieren.
Empfohlene Beilagen:
- Coleslaw (klassisch amerikanisch, knackig und frisch)
- Maiskolben vom Grill mit Butter
- Baked Beans oder BBQ-Kartoffeln
