Asian sticky Livar spare ribs with Thai salsa

You cook these spare ribs using the 3-2-1 method. That means: 3 time units smoking, 2 time units cooking, 1 time unit frying. The 3-2-1 division creates a deliciously balanced flavour and the texture becomes so tender that the ribs fall off the bone. Instead of a classic barbecue sauce, in this recipe we use an Asian marinade that also acts as a lacquer. This makes your spare ribs taste slightly different. You will see that the end result is surprisingly delicious and you can't get enough of it. Especially in combination with the Thai salsa. We cook our spare ribs on the Big Green Egg. For us, the best kamado there is, but you could also cook the spare ribs in the oven.

Ingredients (for 4 portions of spare ribs)

  • 4 Livar spare ribs
  • 4 tbsp white sesame seeds
  • 8 tbsp fried onions
  • 4 spring onions, chopped
  • 1 lime, grated zest
  • 2 large chunks apple smoking wood

For the Asian marinade/lacquer

  • 300 grams of soy sauce
  • 300 grams of soy sauce manis
  • 100 grams of ketchup
  • Sriracha to taste
  • 3 cloves garlic, crushed

For the rub

  • 5 tbsp dark soft sugar
  • 4 tsp ground cumin
  • 4 tbsp sweet paprika
  • 3 tsp ground coriander
  • 2 tbsp onion powder
  • 1 tbsp fine sea salt
  • 1 tbsp black pepper
  • 3 tsp laos
  • 3 tsp garlic powder
  • 2 tsp curry powder

For the Thai salsa

  • 150 grams of good olive oil
  • 50 grams rice vinegar
  • 35 grams Thai fish sauce
  • 30 grams of sesame oil
  • 30 g fresh ginger
  • 1 lime, juice
  • 1/2 bunch of fresh coriander
  • 1/4 bunch of fresh mint
  • 2 kaffir lime leaves
  • 1 stalk lemongrass
  • 1 shallot
  • 1 clove garlic
  1. Remove the membrane from the underside of the spare ribs (the hollow side). To do this, pry the back of a spoon between the bone and the membrane, and then peel the membrane off with your hands.
  2. Make the marinade and let the spare ribs marinate at least 1 night (ideally 2).
  3. Mix all the ingredients for the Thai salsa in a blender and let it infuse in the fridge.
  1. Light the charcoal in your Big Green Egg and heat to 160 degrees Celsius.
  2. Remove the spare ribs from the marinade and sprinkle generously with the rub all around. Save the marinade for later!
  3. Add 2 large pieces of apple smoking wood to the burning coals and place the ConvEGGtor (heat deflector) along with the stainless steel grate into the Big Green Egg (if making this recipe in the oven, omit the smoking wood). Set the temperature to around 120 degrees Celsius and place the spare ribs on the grate. Smoke them for 2 hours.
  4. Remove the spare ribs from the grill and brush all around with the marinade. Meanwhile, raise the temperature of the Big Green Egg to 150 degrees Celsius. Wrap the spare ribs in aluminium foil and let them cook further on the barbecue for an hour.
  5. Remove the spare ribs from the aluminium foil and put them back on the grill for another half hour. Lacquer the spare ribs several more times all around, so that caramelisation occurs and the spare ribs become nice and sticky.
  6. Sprinkle the spare ribs with white sesame seeds, fried onions, spring onion and serve with the Thai salsa.
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Livar Spareribs

Livar Spareribs – 800 g

€ 17,50 VAT inclusive

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Diced Beef Brisket – 900 grams

€ 10,99 VAT inclusive

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