Spareribs 'Pannepot' on the BBQ

Looking for an original recipe to score at your barbecue party? Barbecook would love to help you out! Spareribs aren’t only popular and tasty, but also surprisingly versatile and moreover, not expensive at all. This is the ideal recipe for those who like to nibble at the table. The super tender caramelized ribs are finished with a fresh coleslaw and sweet potato wedges! Ready to taste the fun? 

Spareribs 'Pannepot' on the BBQ

Preparation of spareribs 'Pannepot' on the BBQ

For the preparation of the spareribs 'Pannepot' we choose the Barbecook Siesta 412. Thanks to the practical one hand control buttons, you can start grilling within 10 minutes. The grids of the Siesta are made of enamelled cast iron, an extremely high quality material and ideal for searing the ribs in a good and even way. Extra handy on the Siesta is the warming rack inside the gas barbecue. This way, you can let the finished ribs rest for a while, while they still remain warm.

Chop the red onion and crush the garlic. Mix together with the remaining marinade ingredients. Add the ribs and let them marinate for at least 3 hours. Then remove the ribs from the marinade and place them on a fireproof dish. For this you can use the Barbecook reusable grill pan in enamel or stainless steel or the Barbecook disposable aluminium plates. It’s important to cover the ribs with aluminum foil. Place the covered ribs on the preheated Barbecook Siesta gas barbecue and let them cook for an hour at a temperature between 120 °C and 140 °C. Thanks to the built-in thermometer, you retain full control over the gas barbecue.

After an hour, increase the temperature of the gas barbecue to a temperature between 140 °C and 150 °C. Remove the aluminum foil and let the ribs cook for another hour.

In the meantime, you can start working on the baste. Mix all the ingredients together into a smooth mixture. During the cooking, rub the ribs regularly with this lacquer. In this way, the ribs will get juicy and extra tasty. To lacquer the ribs, you can use the Barbecook marinade brush.

After cooking, the ribs can be placed directly on the barbecue grid. Remove the ribs from the plate and grill them for another half hour at a temperature between 170 °C and 180 °C. Rub the ribs again regularly with the homemade baste.

Wash the sweet potatoes and cut them into wedges. Wedges are potatoes in their skins, cut into half-moons. Mix the potatoes with olive oil, paprika and thyme. Season with salt and pepper. Put the potatoes in an ovenproof dish and grill them for 20 minutes together with the ribs at a temperature between 170 °C and 180 °C.

In the meantime, prepare the coleslaw. Grate the white cabbage, carrot and apple and mix together. Chop the parsley and onion and add to the grated vegetables. Mix all the ingredients for the dressing and stir through the vegetables. Mix the Greek yogurt with the sour cream and finely chopped parsley. This will serve as a dipping sauce for the sweet potato wedges.

Remove the ribs and sweet potato wedges from the barbecue and serve with the fresh coleslaw and dipping sauce. 


Cleaning the gas barbecue

Never forget to clean the gas barbecue completely after the barbecue party. Need some tips and tricks? Then check out our information for cleaning the barbecue grates.