Ibérico spareribs ‘hot and fast’

Name: Ibérico spareribs ‘hot and fast’
Ingredients: 1 white onion; 1 Onions; 5 Garlic cloves; 50 ml whisky; 2 Brown soft sugar; 2 Soy sauce; 2 Balsamic vinegar; 2 Tuscan spices; 500 ml tomato ketchup; iberico spare ribs; Garlic powder; Sea salt

The perfect 'Ibérico' ribs from the Big Green Egg by Leonard Elenbaas.

Ingredients

1white onion

1Onions

5Garlic cloves

50mlwhisky

2Brown soft sugar

2Soy sauce

2Balsamic vinegar

2Tuscan spices

500mltomato ketchup

iberico spare ribs

Garlic powder

Sea salt

Preparation

Step 1

Prepare the Big Green Egg as follows: 180ÀöC, convEGGtor, drip pan, stainless steel grid.
Put all the ingredients (onion, garlic, whisky, brown sugar, soy sauce, balsamic vinegar, Tuscan herbs, and ketchup) for the barbecue sauce in the blender and blend into a smooth sauce.
Remove the membrane from the underside of the ribs.
Sprinkle the ribs with sea salt and garlic powder and let sit for 15 minutes.
Place the ribs on the grid (indirect) for 1 hour.
Turn the ribs hollow side up and generously brush with barbecue sauce, then let sit for 15 minutes.
Turn the ribs over and generously brush the top with barbecue sauce, then let sit for 15 minutes.
Generously brush the top again with barbecue sauce and let sit for another 30 minutes.
For the final time, generously brush the top with barbecue sauce and let sit for 15 minutes.