@vantspit_privatebarbecue: Spare Ribs with Mango Chutney glacé!! Mastering the Perfect 3-2-1 Ribs Iberico Spare Ribs Low & Slow on the Barbecue. First, membrane off. Then generously rubbed with my signature blend the real way to start. Next: three hours on the Kamado, smoked over cherry wood for that deep, sweet smokiness. Meanwhile, on the side: a chutney simmering down slow sweet, tangy, and spicy, perfectly balanced. After the smoke, the ribs move into phase two: brushed with chutney, topped with three thick slices of butter, and wrapped tight in butcher paper. Another 90 minutes on the heat, letting it all steam together the butter, the smoke, that rich Iberico fat. For the finish: one final glaze, back on the barbecue for 10 minutes to get that perfect sticky shine. Sticky. Smoky. Ridiculously tender. Iberico ribs by @The Meatlovers ou can taste. Van ’t Spit bij Smidt – Private Barbecue Mastering the Perfect 3-2-1 Ribs #321ribs, #bbq, #cooking, #Foodie, #grillin

Van ‘t Spit Private Barbecue

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Friday 19 September 2025 16:05:16 GMT