Spareribs from the Dutch oven

Winner 2024

Ingredients

2 racks Spareribs

Spareribs rub of choice

100 ml BBQ sauce of choice

200 grams Bacon cubes

3 Onions, roughly chopped

100 grams Pickled onions

200 ml Cola

200 ml Apple juice

200 ml Beef stock

Craving spareribs that are so tender they almost fall off the bone? Then this recipe by Robert van Dijk / @vurigekolen is exactly what you need. Thanks to the combination of slow cooking, rich flavors and a slightly sweet sauce made with cola and apple juice, the ribs develop a deep, full flavor with the perfect balance between sweet and savory.

The Dutch oven does the real work here: it locks in all the juices and flavors, while the BBQ adds that unmistakable smoky touch. Perfect for a long, relaxed BBQ session, with spareribs that are guaranteed to impress. Let’s go!

Preparing spareribs

Prepare the BBQ for direct heat at around 180 degrees. Make sure you can easily create an indirect zone later by moving the coals to one side. Remove the membrane from the back of the spareribs and pat them dry with kitchen paper. Generously rub them with the spareribs rub and let it sit for at least an hour so the flavors can penetrate the meat.

seasoning spareribs

Place the spareribs briefly over direct heat and grill them on all sides until nicely colored. Set them aside. Place the Dutch oven on the direct heat of the BBQ and slowly cook the bacon cubes until golden brown and crispy. Remove them from the pan, leaving the fat behind.

Add the roughly chopped onions to the bacon fat and sauté briefly until they start to color. Then return the bacon cubes and the pickled onions to the Dutch oven. Pour in the cola, apple juice and beef stock and stir well. Let it come to a brief boil so all the flavors combine.

Place the spareribs in the Dutch oven. Now create an indirect zone on the BBQ and place the Dutch oven there with the lid closed.

Spareribs dutch oven

Let the spareribs cook gently for about 2 hours at around 160 degrees. Carefully remove the spareribs from the pan and place the Dutch oven back over direct heat without the lid. Add 100 ml BBQ sauce to the cooking liquid and let it reduce until slightly thickened.

Serving spareribs

Place the spareribs briefly over direct heat once more. Keep a close eye on them so the sugars do not burn. Return the spareribs to the pan and serve together with the savory sauce.