Yes! the official recipe! The one i actually made for Kingsday in the Netherlands (which is now every year on the 27th of april and not on the 30th for those who want to experience the madness here). Anyway, i made this recipe because i wanted to make a small tribute to the dutch Kitchen. The spices we use and the products this country is well known for. One is our destilled liquores. And we have a lot! But one of them is well known because people drink it on kingsday. Orange Liquor or “Oranje Bitter” as we say in the Netherlands. On Kingsday we take a small glass and make a toast to our kings health. Now to be honest, i’m not a big fan of the dutch royals but still. It’s a great day with a lot of festivity. And with that a great recipe needs The following recipe is perfect for all spareribs fans. (Secretly, I dare say that this rub was made just a tiny bit especially for spareribs. Although it also works well with other cuts of pork. And not just with meat, this BBQ rub goes with desserts and even in cocktails, but I’ll save that for another blog post.

Enjoy this delicious BBQ rub and this ultimate spareribs recipe. Believe me, BBQing will become a true delight. Oh, and of course, it doesn’t have to come from the BBQ. If you have an oven, this works just as well!

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Ingredients

  • 2 racks of ribs

  • The Hungry Dutchman Porkrub

  • For the glaze

  • 3 el orange marmalade

  • juice of 2 or 3 oranges

  • 1/2 cup orange liqueur

  • 2 tablespoons honey

  • 1 big tablespoon of apple syrup

  • 1/4 cup apple cider vinegar

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Directions

  • The day before you grill, remove the membrane from the spare ribs. Make sure they are fully thawed.
  • Generously rub the ribs with our own BBQ rub, The Hungry Dutchman’s Pork Rub, and refrigerate them for a minimum of 2 hours, ideally overnight.
  • On the day of grilling, light up the BBQ with indirect heat. Ensure the temperature reaches 100°C.
  • Now, you might be thinking (or not), “This must be the 3-2-1 method.” Wrong. We’re simply going to place these ribs on the grill over the coal-free area. Close the lid, and for the next few hours, let the ribs sit there. These won’t become fall-off-the-bone ribs. If you want that, then go for the 3-2-1 method but use orange juice instead of apple juice. TIP! Stay close to the BBQ because the aroma that will come from it is amazing!
  • Now, let’s put the ingredients for the sauce in a saucepan and bring it to a boil. Let it simmer and thicken into a nice, thick sauce. Taste it, but be careful. This sauce is really delicious!
  • After about 2 to 2.5 hours, perform the skewer test. In simple terms, if a skewer effortlessly goes through the meat, you have cooked ribs. If you prefer the temperature test, make sure the meat is above 70°C.
  • Brush the ribs generously with the sauce and place them back for another 15 minutes.
  • After 15 minutes, lightly brush the ribs with the sauce again if necessary.
  • After another 15 minutes the ribs are done and perfect. Enjoy!