Spare ribs with smoked paprika
For 4 people
Preparation: 60 minutes
Cooking time: 2.5 hours
Difficulty level: **
For the barbecue sauce
- 2 tablespoons olive oil
- 1 garlic clove
- 1 onion
- 140 g tomato paste
- 2 tbsp tomato vinegar
- 2 tbsp liquid honey
- 10 cl chicken stock
- 5 cl red wine
- 2 tbsp Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 small bunch of thyme
- 1 tbsp paprika
- salt and pepper
For the spare ribs
- 4 corn cobs with leaves
- 50 g soft butter
- 1 tsp smoked paprika
- The zest of a lemon
- 1.5 kg ribs
- Peel and finely chop the onion. Peel and finely chop the garlic, then marinate the whole thing in a little olive oil. Add the tomato paste and vinegar and simmer over low heat for a few minutes.
- Add the remaining ingredients and simmer for about ten minutes. Pour into a sterilized jar, let it cool, and then refrigerate. Prepare the sauce the day before, as it tastes even better.
- Prepare the spare ribs the day before. To do this, peel off the silver skin covering the bones and cut a cross into the fat layer. Place the ribs in a deep dish, brush with the barbecue sauce, cover with cling film, and refrigerate overnight.
- Preheat the grill to low heat. Wrap the ribs in aluminum foil and grill for 1.5 hours. Then turn the ribs over and grill for another hour. Remove the aluminum foil and let rest for 15 minutes before serving.
- Turn the corn husks inside out, leaving them on the cob, and remove the silk threads. Wrap the corn husks again in the husks and place them in a water bath for about 15 minutes to prevent them from burning during grilling. Drain thoroughly.
- Blend the softened butter with the smoked paprika and lemon zest to make a herb butter. Brush the corn cobs with the paste. Then cook the corn cobs over medium heat for 10 to 15 minutes, turning regularly and brushing with the remaining herb butter.
- Serve the spare ribs with the corn on the cob and the remaining barbecue sauce.
