Travers de porc caramélisés au barbecue

Ingrédients

• 2 racks of spareribs (approx. 1.5 kg total)
• 3 tbsp dark brown sugar
• 2 tsp smoked paprika
• 1 tsp paprika powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1.5 tsp salt
• 1 tsp freshly ground black pepper
• For the glaze:
• 3 tbsp honey
• 3 tbsp ketchup
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp mustard

Préparation

1. 1

   Remove the silvery membrane from the bone side of the spareribs by prying it up with a knife and then pulling it off. This helps the seasoning penetrate better and makes the meat more tender.Mix the dark brown sugar, paprika powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and black pepper into a dry rub.Rub the spareribs all over generously with the dry rub. Wrap them tightly in plastic wrap and let them marinate in the fridge for at least 2 hours, preferably overnight.Light the BBQ and set up an indirect heat zone of about 120 to 140 degrees Celsius. Place the spareribs on the cooler part of the grate, bones down, and close the lid.Grill the spareribs like this for 2.5 to 3 hours over indirect heat. Check the temperature occasionally and add charcoal if needed to keep the heat stable.Meanwhile make the glaze: heat the honey, ketchup, soy sauce, Worcestershire sauce, apple cider vinegar and the mustard in a saucepan over low heat. Stir well and let simmer gently for 5 minutes until glossy.Brush the spareribs generously with the glaze after 2.5 hours. Close the lid and grill for another 15 minutes. Repeat once more for an extra-thick coat.Remove the spareribs from the BBQ and let them rest for 10 minutes under aluminum foil. Cut them between the bones into portions and serve immediately.