Spareribs in pear marinade from the grill
easy
30 mins
30 mins
Ingredients
- 1 1/2 TABLESPOONS Sweet peppers
- 1 1/2 TABLESPOONS coarse salt
- 2 TABLESPOONS demerara sugar
- 1 TABLESPOON Chili Flakes
- 1 TEASPOON Garlic granules
- 1/2 TEASPOON Chilli powder
- 1/2 TEASPOON Cumin
- 2 green pears
- 125 g Shallots
- 2 Peeling ribs (approx. 750 g each)
- 450 ml dry white wine
- 250 ml Pear juice
- 1 TEASPOON Lemon juice
- 1 TABLESPOON Chili sauce
- 7-10 Tbsp 1 6-l freezer bag
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Aluminium grill tray
Directions
- 1
Mix paprika, salt, 1 tablespoon of sugar, chili flakes, garlic, chili powder and cumin. Wash, quarter, core and dice the pears. Peel and finely dice shallots.
- 2
Wash the ribs and pat dry. Put shallots and pears cubes, 200 ml wine and 2 tablespoons of spice mixture into a freezer bag. Place the ribs in the bag and close it tightly. Place in the refrigerator overnight.
- 3
The next day take ribs out of the bag. Pour the stock, pear juice and 250 ml wine into a pot and let it boil down a little. Put half of the stock in a bowl. Add lemon juice, 2 tablespoons of spice mixture, chilli sauce and 1 tablespoon of brown sugar to the remaining stock, bring to the boil and cook until the mixture is viscous.
- 4
Spread the grill briquettes in the grill and preheat well. Grill the ribs on the hot grill for 5-10 minutes on both sides. Take them off the grill and wrap them with the stock from the bowl in aluminium foil to form a firm pack so that no liquid escapes.
- 5
Slide the barbecue briquettes onto one side of the barbecue. Place the packs on the other side of the grill and grill indirectly for approx. 1 1/2 hours. If the grill has a lid, close it. Remove the ribs from the packet, brush them with the boiled stock and place them on a grill tray.
- 6
Grill indirectly for another 45 minutes. Spread again after approx. 30 minutes.
Nutrition Facts
620 kcal
30 g
30 g
39 g
More Delicious Recipes
