6 tbsp mild special spanish pepper powder (from mild chiles, "piment doux especial" in french)
1 tbsp hot chill powder (from hot chiles)
3 tbsp dried garlic powder 2 tbsp dried and crushed onion flakes
1 tbsp fine sea salt ("fleur du sel" in french)
BBQ saus:
500 ml Jack Daniels
500 ml BIO ketchup
2 tbsp Worcester sauce
1 tbsp BIO Agave sirup
1 tbsp Canadian Maple sirup
1 tbsp Chardonnay vinegar
Pour 400 ml JD in a small pan, reduce until 50ml remains.
Add the rest of the ingredients (including the remaining 100ml JD).
Boil slowly until reduced to 500ml (approximately 20 - 30 mins).
Cool and refrigerate, will keep as normal ketchup.
You can vary sirup and vinegar according to taste.
The sauce may be be used as a side or as a finishing touch on ribs.
Grillet BBQ ribs
Fjern hinnen fra ribbens underside.Gni inn krydderblandingen.
La stå 2-3 timer
Gjør grillen klar.(Gassgrill er ikke tett nok for røyking)
Ha i noen (småe) trebiter for røykutvikling.
Treet må være hardtre (for eksempel frukttre, bøk, eik. Her er brukt oliventre).
5-6 trebiter i starten, etterfyll med et par trebiter pr. time.
Steketid 6-7 timer.
Ta av ribben og la stå 15-20 minutter.
Hold grillen varm.
Smør BBQ saus på den øvre siden av ribben.
Legg den på grillen med øversiden ned.
Grill inntil sausen karamelliseres - men uten å brenne den.
La stå noen minutter.
Bon appétit
