Want to serve spareribs so tender that the meat practically falls off the bone? Want your guests to rave about your KLAUWE-cooked ribs long after the meal is over? In short, do you want to become a KLAUWE Spareribs Hero? The secret to the best spareribs is to give them plenty of time. To achieve perfectly tender ribs, you need to slow-cook them on your KLAUWE for at least 4 hours. For meatier ribs, we recommend at least 5 hours. The longer they cook, the more tender the meat becomes. We'll guide you through the process. And of course, you’ll make your own barbecue sauce—store-bought sauces are too easy and lack flavor. Plus, you'll have plenty of time to whip up your own sauce while the ribs cook.

Spareribs - KLAUWE BBQSpareribs Bild 2 - KLAUWE BBQ

Ingredients

General:

  • Serves: 4 people (average 650 grams per person)
  • Preparation Time: 10 minutes
  • Cooking Time: approximately 4 hours at 100°C

For the barbecue sauce:

  • 2 onions
  • 140 g tomato ketchup
  • 140 g tomato paste
  • 200 ml white balsamic vinegar
  • 200 ml cola
  • 150 ml rum
  • 3 tsp smoked paprika powder

For the glaze:

  • 11 garlic cloves
  • 3 kg spare ribs
  • 5 red peppers
  • 10 tomatoes
  • 50 ml soy sauce
  • 100 ml honey
  • 50 ml chili sauce

Instructions

Preparing the Spareribs:

Step 1: Preheat Your KLAUWE

Preheat your KLAUWE to about 100°C (212°F). Close the rear air vent and fully open the front air vent. Place the charcoal basket on the third tier from the bottom (or higher if you prefer less bending). Fill the charcoal basket with good quality charcoal or briquettes (we're going to smoke/grill for four hours). Insert some fire starters among the charcoal and light them up. You can also use a crème brûlée torch for quicker ignition. Let the charcoal heat up for at least 15 minutes. Other components like the grill grate, water ring, and reservoir will be added later.

Step 2: Prepare the Spareribs and Barbecue Sauce

While the KLAUWE heats up, start preparing your spareribs and barbecue sauce. The spareribs should be as natural as possible—just remove them from the butcher’s packaging. The ribs will be glazed only at the very end of the 4-hour (or 5-hour for meatier ribs) session. Take your time; you have plenty of it.

Step 3: Set Up Your KLAUWE

Once the flames in the charcoal basket have died down and the charcoal has a greyish hue, lower the basket to the bottom tier using the KLAUWE lifting hook. This can be a hot task, so use protective gloves like the Bere KLAUWE. If you close the air vent on the lid and the front air vent almost completely, the fire will smother, making the basket easier to move.

Place the water ring with a filled reservoir on the second tier. You can add white wine or spirits to the water if you like. Make sure the reservoir is at least 2/3 full to prevent it from boiling dry. Check and refill with hot water as needed during cooking.

Finally, place the grill grate on the third or fourth tier from the bottom (so the lid can close). Use barbecue gloves or your KLAUWE Rooster Lifter to handle the grate.

Step 4: Stabilize the Temperature

To maintain a steady temperature of about 100°C (212°F), ensure the air vent on the lid is mostly closed (no more than 1/4 open). The front air vent should also be open no more than 1/4. It may take some time for the temperature to stabilize. Adjust the vents to control the airflow and temperature inside the KLAUWE. A range between 75°C (167°F) and 100°C (212°F) is acceptable. You can use a meat thermometer inserted through the lid vent to monitor the temperature more accurately.

Place the spareribs with the "hollow side" down on the grill grate. Close the lid and let them cook.

Step 5: Make Your Own Barbecue Sauce

With four hours to wait, you have plenty of time to make your own barbecue sauce. Homemade is always better.

  1. Ingredients:

    • 2 onions
    • 8 garlic cloves
    • Tomato paste
    • Rum
    • White balsamic vinegar
    • Chopped tomatoes
    • Tomato ketchup
    • Cola
    • Smoked paprika powder

  2. Method:

    • Finely chop the onions and garlic. Sauté them in a pan.
    • Add tomato paste and deglaze with rum.
    • Add balsamic vinegar and chopped tomatoes.
    • Mix in tomato ketchup, cola, and smoked paprika powder.
    • Add a liter of water and bring to a boil.
    • Reduce heat and simmer for at least 3 hours, stirring occasionally, until the sauce reduces by half.
    • Blend the sauce until smooth with an immersion blender.

Step 6: Make the Glaze

  1. Ingredients:

    • 50 ml chili sauce
    • 50 ml soy sauce
    • 100 ml honey
    • 2 red peppers (seeded)
    • 3 garlic cloves (peeled)
    • Salt

  2. Method:

    • Combine all ingredients in a blender and blend until smooth.

Final Steps:

Step 7: Check the Ribs

After 4 hours, remove the lid from the KLAUWE. Take out the grill grate with the ribs and remove the water ring and reservoir using the KLAUWE lifting hook. You can keep the ribs warm in aluminum foil if needed.

Raise the charcoal basket to the fourth tier and place the grill grate on the top tier. Open the front air vent fully to reignite the coals.

Step 8: Glaze and Finish the Ribs

Before putting the ribs back on the grill, brush them with the glaze on both sides. Return the ribs to the grill grate.

The glaze should caramelize over the next 3 to 5 minutes. This final grilling phase gives the ribs beautiful grill marks. Be attentive to avoid burning. If the coals are too hot, partially close the air vents to control the heat.

Step 9: Serve and Enjoy

After 4 or 5 hours, your delicious, tender spareribs with homemade barbecue sauce are ready. You are now a KLAUWE Spareribs Hero!

Bon appétit and remember: Eat with your KLAUWE and Impress Your Friends!

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