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Barbecook Oskar M
Charcoal starter
Barbecook smoker chips
Silicone brush
For the BBQ rub
1 1/2 tbsp kosher salt
1 1/2 tbsp chilli powder
2 tsp ground cumin powder
2 tsp ground coriander powder
2 tsp ground garlic powder
2 tsp ground onion powder
2 tbsp brown sugar
For the sauce
Salt and pepper to taste
1 cup apricot jam
3 tbsp white wine vinegar
1 clove of garlic, finely sliced
1/4 teaspoon salt
1/4 tsp pepper
2 tbsp chilli sauce


  • Mix all ingredients for the BBQ rub in a bowl. On the day before barbecuing, rub the spareribs generously with the dry-rub. Now put the ribs back in the fridge to marinate overnight.
  • On the day of barbecuing, fill the charcoal starter 3 quarters full with charcoal and wait until it is glowing hot. Now, pour the coals into the coal basket at the bottom of the Barbecook smoker Oskar and put the centre section back on the bottom. From above pour half a litre of water into the water pan/bouillon dish.

  • Place the lid on the Barbecook Oskar and let the smoker come to the right temperature. When the smoker is between 100 and 110 degrees, close the air supply at the bottom and wait until the temperature remains stable at 100 to 110 degrees. Pour in another half a litre of cold water if necessary.
  • Now put all ingredients for the sauce into a bowl and stir well. To be sure, check from time to time whether the taste is as desired. Tip: you can make the sauce sweeter by adding more chilli sauce and more acidic by adding a tablespoon of vinegar.
  • When the desired temperature is reached, place the ribs on the upper grid and close the lid. First let the ribs cook for 3 hours. Do not look, because you know what they say “Once you’re lookin’, you ain’t cookin’”.

  • Grab a handful of Barbecook smoker chips and put them in a bowl of water to soak.
  • After 2 hours of cooking, check the ribs to see whether the bone is already visible from within the meat. If not, you can keep the lid on the smoker for another hour. If this is the case, you can take a handful of soaked smoker chips and throw them into the smoking coals through the door in the smoker. Now close the door again, so that the smoke stays in the smoker. Because the smoker chips are soaked, they do not catch fire, but start to smoke nicely. This way the spareribs get that tasty smoky flavour.
  • After 3 hours of cooking, take the ribs out of the smoker. Brush the ribs well with the sauce. Then let them continue cooking and close the lid again.
  • Cut the apricots through the middle and remove the kernel. Smear the apricots with olive oil and grill the flat side in a very hot grill pan or on your charcoal barbecue. 

  • When the apricots are ready, the ribs are also cooked. You can test this best by piercing the meat with a sate skewer. If you can pierce them without effort, the spareribs are ready. Serve them together with the grilled apricots
  • Bon appetit!

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