Spareribs mit geräucherter paprika - Campingaz & Coleman

Spareribs with Smoked Paprika

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Spare Ribs with Smoked Paprika

Tender grilled spare ribs with aromatic smoked paprika are the epitome of true BBQ indulgence. With this slow-cooked grill classic, you'll achieve exceptionally juicy spare ribs with a savory, homemade barbecue sauce that impresses with paprika, honey, and subtle smoky notes. Thanks to indirect heat and a sufficiently long cooking time, the spareribs become butter-tender and practically fall off the bone – perfect for the gas grill. Served with glazed corn on the cob, this recipe is ideal for long summer evenings, grill parties, or authentic low-&-slow BBQ. If you want to grill spare ribs like a pro, you'll find the perfect recipe here for intense flavor and a true BBQ feeling, whether in the oven, on the grill, or in a smoker.
 
For 4 people
Preparation: 60 minutes
Cooking time: 2.5 hours
Difficulty: **

For the Barbecue Sauce
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 onion
  • 140 g tomato paste
  • 2 tbsp tomato vinegar
  • 2 tbsp liquid honey
  • 10 cl poultry broth
  • 5 cl red wine
  • 2 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1 small bunch of thyme
  • 1 tbsp paprika (smoked)
  • Salt and pepper

For the Spare Ribs
  • 4 corn on the cob with leaves
  • 50 g soft butter
  • 1 tsp smoked paprika
  • Zest of one lime
  • 1.5 kg ribs (Baby Back Ribs or Spare Ribs)
  1. Peel and finely chop the onion. Peel the garlic, chop it as finely as possible, and sauté both in a little olive oil. Add the tomato paste and vinegar and simmer over low heat for a few minutes.
  2. Add the remaining ingredients and simmer for about ten minutes. Pour into a sterilized canning jar, let cool, then refrigerate. It's best to prepare the BBQ sauce the day before so it can fully develop its flavor.
  3. Also prepare the spare ribs the day before. To do this, remove the silver skin covering the bone side of the ribs and score the fat layer crosswise. Place the ribs on a baking sheet or large plate, brush with the barbecue sauce, cover with cling film, and refrigerate overnight.
  4. Preheat the grill (gas grill or charcoal grill) over indirect, low heat. Wrap the spare ribs in aluminum foil and cook for about 1.5 hours (according to the popular 3-2-1 method, this is the first step of slow cooking). Then turn the ribs and continue grilling for another 1 hour. Remove the aluminum foil and let the ribs rest open for about 15 minutes, glazed with BBQ sauce.
  5. Prepare the corn on the cob: Carefully pull back the corn husks without completely removing them, and remove the silk threads. Cover the cobs with the husks again and place them in a water bath for about 15 minutes to prevent them from burning on the grill. Then drain thoroughly.
  6. Mix the soft butter with smoked paprika and lime zest to create an aromatic herb butter. Brush the corn on the cob with it and cook on the grill over medium heat for about 10 to 15 minutes. Turn regularly and brush with butter so they are nicely glazed.
  7. Serve the finished spare ribs (the spareribs are now tender and juicy), the glazed corn on the cob, and the remaining BBQ sauce together.