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BBQ Braised Iberico Spare Ribs

Low and slow on an oven tray, braised in white wine, finished with a sticky honey-soy BBQ glaze.

Prep: 15 minCook: 205 minTotal: 220 minServings: 4

Ingredients

  • 1600g Iberico spare ribs
  • 3tbsp soy sauce
  • 3tbsp honey
  • 2tbsp brown sugar
  • 5 garlic cloves (minced)
  • 2tsp smoked paprika
  • 1tsp ground cumin
  • 200ml white wine
  • 2tbsp apple cider vinegar
  • 1tsp salt
  • 1tsp black pepper
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Instructions

Prep

  1. 1

    Pat the ribs dry. Mix smoked paprika, cumin, brown sugar, salt, and black pepper and rub all over the ribs. Let sit at room temperature while the oven preheats.

  2. 2

    Preheat oven to 140°C (fan-assisted) / 150°C (conventional).

  3. 3

    Mix soy sauce, honey, garlic, and apple cider vinegar together in a bowl. Reserve about a third of this mixture for the glaze later.

Braise

  1. 4

    Place ribs meat-side down on an oven tray. Pour white wine around the ribs, then pour the larger portion of the honey-soy mixture over the top. Cover tightly with aluminium foil — make sure it's well sealed to trap steam.

  2. 5

    Cook in the oven, sealed, for 3 hours. Don't peek.

Finish

  1. 6

    Remove foil. Flip ribs meat-side up. Brush generously with the reserved glaze. Increase oven to 200°C.

  2. 7

    Cook uncovered for 20-25 minutes until sticky and caramelized. Brush on more tray juices halfway through.

  3. 8

    Let rest for 10 minutes. Cut between the bones and spoon the reduced tray juices over the top.

Notes

Shopping list: smoked paprika, apple cider vinegar. If tray juices are too thin after uncovered cooking, pour into a small pan and reduce on the stovetop. Serves well with coleslaw, crusty bread, or roasted potatoes.