Let me take a minute to speak up on Blend Smoked Honey. I was lucky enough to receive a jar to try out and it is damn amazing. Made in Queensland by one of Mike Hilburgers friends it is incredibly versatile and different. I couldn't wait to use it and i think it has found its home in BBQ. Please check out the Facebook and Instagram pages for Blend Smoked Honey and grab yourself a jar.
At first i didn't know how this recipe would go as i was sort of making it up as i went. I'd done rotisserie ribs before but i wanted to make this my own. A few things have been amended so you don't have to go through the super saltiness i did. And i love salt. Like really love it.
WHAT YOU WILL NEED
1 x Rack Pork Spareribs
3 x cups of filtered water
3 x Garlic Cloves
1.5 x Tablespoons crushed salt
3 x Crushed Bay Leaves
1 x Tablespoon Brown Sugar
Mixed Herbs to taste
Ground Coriander to taste
1/4 Cup Blend Smoked Honey
1 Tablespoon Tamari (Or soy sauce)
1 Tablespoon Sriracha (Or less if you don't like heat)
STEP 1 TRIMMING AND BRINING
Spare ribs of good meat content come pretty large with bones running along the ridge of the top of the rib bone. As this is going on rotisserie you want it as evenly shaped as possible. The method to follow is a St Louis Cut for Spareribs. There are plenty of vids out there on how to do it.
Once this is done remove the back membrane. Also something worth looking up. Sorry i know I'm being as vague as people who write Facebook statuses like 'is confused' but there are lots of better places for this info and it is better you watch it then read it.
Mix the water, garlic, salt, bay leaves and sugar in a jug and stir till dissolved, place the ribs in a large resealable bag and cover in the water mix, this is called brining. Leave in the brine for at least 4 hours and no more than 6 hours. Ribs are very small when it comes to brining and anything longer will leave you with the saltiest salt than ever salted.
STEP 2. GETTING ON THE SKEWER AND BEGINNING THE COOK.
Set up your rotisserie for indirect high heat 204c (400f) - 287c (550f)
I used lump wood charcoal and i recommend you do the same.
While that is lighting remove the ribs from the brine and rinse well. Season as you please with the Mixed Herbs and Ground Coriander. NO MORE SALT. DO NOT SALT.
Feed the skewer through the meat next to the first bone and then weave the meat on inserting the skewer between every third bone and secure with the forks.
Place opposite or in the middle of the heat source and begin to cook.
STEP 3. GLAZE
When the meat gets a nice brown mix the Honey, Tamari and Sriracha in a bowl.
With a silicon basting brush Glaze the meat every 5 minutes for the last 15 minutes. Careful it will be hot and keep an eye to make sure the honey doesn't burn
STEP 4. FINISH
When the meat in the fattest spot hits 71c (160f) you are done.
With BBQ Gloves or Heat Proof Oven Gloves remove the rotisserie skewer and carefully remove the meat
Careful it will be damn hot and sticky.
Slice each rib and enjoy.