Apricots are a true example of summer fruit. And even though they can’t be grown very well in the Netherlands, they are still considered quintessential Dutch summer fruit. And let’s be honest, they are incredibly delicious too. But did you know that you can also make really tasty spare ribs with them? The sweetness of apricots pairs perfectly with a summer spare ribs dish. Here’s a great tip: alongside apricot jam, buy a few fresh apricots, remove the pits, and grill them on the BBQ. It makes for an ideal start to a dessert.
During summer in the Netherlands you will be able to find fresh sweet and delicious apricots in the countryside here in the netherlands. Farmers sell them in local stands alongside cherries and strawberries. If you ask me those are the most delicious fruits you can buy here and we as dutch people aren’t giving the farmers who grow these fruits enough credit. It’s so good, healthy, fresh and so tasty. So if you ever visit the Netherlands in Summer. Ask around where you can find the best locally produced fruit and enjoy what the Netherlands has to offer on that part.
A Extra tip!
Oh, before i forget!After you’ve taken the ribs off the BBQ and are ready for dessert, grill the apricots and serve them with a scoop of vanilla ice cream. (And for the adults, you can add an extra splash of whiskey on top.)
2 racks of spareribs
- For the BBQ rub
1/2 tbsp Kosher salt
1/2 tablespoons Chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons brown sugar
- For the Glaze
1 cup Apricot jam
3 tablespoon white wine vinegar
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon chili sauce
- Additional Ingredients:
150 gr. Butter
1/2 cup apricot jam
- Mix all the ingredients for the BBQ rub in a bowl. On the day before barbecuing, generously rub the spare ribs with the dry rub. Place the ribs back in the refrigerator to marinate overnight.
- On the day of barbecuing, light the BBQ at 110°C. (230F)
- Now, combine all the ingredients for the glaze in a bowl and mix well. Taste to make sure the flavor is to your liking. You can make the glaze sweeter by adding more chili sauce and tangier by adding an extra tablespoon of vinegar.
- When the temperature reaches 110°C, place the ribs indirectly on the BBQ. Let the ribs cook low and slow for 3 hours. Tip: Add some smoking wood to the hot coals for an authentic smoky flavor.
- After 3 hours, remove the ribs from the BBQ and place them on a wide strip of aluminum foil. Place the ribs on it, add pieces of butter, sprinkle brown sugar over them, and place dollops of apricot jam here and there. Fold the aluminum foil to seal it and put the ribs back on the BBQ for another 1.5 to 2 hours.
- After 1.5 hours, check the ribs by inserting a skewer into the meat. If it goes through effortlessly, the ribs can be taken out of the foil. If not, leave them wrapped for another half hour.
- Once the ribs are cooked, remove them from the foil and brush them with the glaze you prepared. Place the ribs back on the BBQ for another hour (indirectly). Occasionally brush the ribs with the glaze.
- After half an hour to an hour, the ribs will be deliciously cooked. Enjoy your meal!