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Spareribs with apple syrup BBQ sauce and potato salad Recipe

Spareribs with apple syrup BBQ sauce and potato salad Recipe

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Spareribs with apple syrup BBQ sauce and potato salad Recipe

Preparation: 40 minutes


BBQ time: 2.5 to 3 hours


Ingredients (for 4 people):


2 baby back ribs (or whole spare ribs), 2 tbsp olive oil, apple syrup bbq sauce (see recipe 'apple syrup bbq sauce' below this recipe), 2 to 3 tbsp Beef BBQ Chief


Preparation method:


Prepare the barbecue with an indirect heat of 140°C and skin the spare ribs if necessary. You don't have to, you can. Brush the spareribs with a little olive oil and sprinkle them with the dry rub on both sides. Place a block of smoking wood between the coals or briquettes (extra flavour). This is not necessary. Place the spareribs on the BBQ and roast them until nicely brown. You can wrap the spareribs in silver foil. If you don't use this, you need to keep a closer eye on the ribs to prevent burning. Close the BBQ cover. The spareribs are ready somewhere between 2.5 and 3 hours. You can check this by doing the break test. When they are to your liking, put them back on the grid and smear them with the apple syrup bbq sauce. Leave them like this for another 10 minutes. Remove the spare ribs from the grid and serve them with extra BBQ sauce and the potato salad.


Apple syrup BBQ sauce


Ingredients (for 4 people):


200 ml ketchup, 200 g apple syrup, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 2 tbsp honey, 1 tbsp chipotle sauce, 1 tsp cinnamon, salt and black pepper to taste


Preparation method:


Take a saucepan (which is suitable for the BBQ) and put the ketchup, apple syrup, vinegar and the Worcestreshire sauce in it. Bring this to a gentle boil while stirring so that the apple syrup mixes well. Then add the brown sugar, chipotle and cinnamon. Let the sauce simmer until the sugar has melted and absorbed.


Potato salad


Ingredients (for 4 people):


500 g potatoes, 1 garlic clove, 1 tsp mustard, 5 small pickles or jalapeno, 75 g green peas (frozen), fresh chives, 3 tbsp yogurt, 1 tbsp mayonnaise, 1 tbsp Yalla Yalla, 1 small bag of lettuce mix


Preparation method:


Peel the potatoes and cut into cubes about 1 cm. Boil it in a pan of water with a pinch of salt for about 10 minutes. Then drain and rinse with cold water.


Let the peas thaw. Blanching is not necessary. Optionally, you can pour some boiling water over the peas and rinse immediately afterwards. Mix the yogurt with the mustard, mayonnaise and press in the garlic clove. Season the mixture with salt, pepper and chopped fresh chives. Cut the pickles or jalapeno and mix this with the peas through the potatoes. Finally, add the creamy chive sauce through the potato salad. Serve with some extra chives, if desired.


Tip: It is also very tasty to bake your potatoes! It is important to let it cool down before adding the other ingredients.

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