Sticky BBQ Spareribs – Valhal Outdoor Style from the Dutch Oven

Sticky BBQ Spareribs – Valhal Outdoor Style from the Dutch Oven

Want to make truly tender, sticky BBQ spareribs over an open fire or barbecue? Then this is the spareribs recipe you must try. These Dutch oven spareribs are first briefly grilled for extra flavor, then slowly cooked in a rich sauce of cola, apple juice, beef stock, and BBQ sauce. This low-and-slow cooking process makes the ribs buttery-soft while retaining their texture.

The secret to perfect spareribs isn't just the rub, but mainly temperature control and patience. Simmering them indirectly in a cast-iron pan or Dutch oven creates a deep, full flavor. The finishing touch? A sticky honey BBQ glaze that you caramelize over direct heat to create a sticky, lightly caramelized crust.

This BBQ recipe is perfect for cooking on an open fire, kamado, kettle barbecue, or a three-zone setup. Ideal for an outdoor cooking session with friends or when you really want to go all out with authentic Dutch oven spareribs.

Recipe: Sticky BBQ Spareribs

Prep time: Marinating 8-16 hours, Cooking 3.5 hours
Serves: 4-6
Pan: VH6.1L, VH6.1L+, VH8L, VH8L+, VH9L

Ingredients

• 2 kg pork spareribs
• 2 tbsp Worcestershire sauce
• 2 tbsp (Viking) dry rub
• 3 cloves garlic, finely chopped
• 3 tbsp pickled onions, finely chopped
• 400 ml cola
• 400 ml apple juice
• 400 ml beef stock
• 50 ml soy sauce
• 6 tbsp BBQ sauce
• 3 tbsp apple cider vinegar
• 2 tsp oregano
• 2 tbsp extra dry rub
• 2 tsp cayenne pepper
• 70 g butter

For the glaze:

• 4 tbsp BBQ sauce
• 2 tbsp honey

Directions

1. Remove the membrane from the bone side of the spareribs. Loosen this with a knife and use a paper towel for extra grip. Pat the meat dry.
2. Rub the ribs all over with Worcestershire sauce and then rub them thoroughly with the dry rub, ensuring all sides are covered. Cover and let marinate in the refrigerator for at least 8 hours, preferably overnight.
3. Remove the ribs from the refrigerator about 60 minutes before cooking to allow them to come to room temperature.
4. Prepare your barbecue or fire with a direct and indirect heat zone. Grill the ribs briefly over direct heat on both sides until nicely browned and lightly crispy. This adds depth and grilled flavor.
5. Place the ribs in a Dutch oven or large cast-iron pan. Add the garlic, pickled onions, cola, apple juice, beef broth, soy sauce, BBQ sauce, apple cider vinegar, oregano, extra dry rub, and cayenne pepper.
6. Cover the pan and place it over indirect heat. Let the ribs simmer gently for 2.5 to 3 hours. The liquid should simmer gently, not boil. Maintain a stable temperature of around 140–160°C (275–320°F).
7. In the last half hour, add the butter and let it melt completely into the sauce. Spoon some sauce over the ribs occasionally for extra flavor and tenderness.
8. Mix the BBQ sauce with the honey to form a thick glaze.
9. Carefully remove the ribs from the pan and brush them generously with the glaze.
10. Grill the ribs briefly over direct heat until the glaze caramelizes and becomes nice and sticky. Let them char slightly for extra flavor, but avoid burning the sugars.
11. Let the ribs rest for 5 to 10 minutes, cut them between the bones, and serve immediately.

Terug naar overzicht