BBQ Spare Ribs with Potato Bombs Recipe
by Chef Boy Logro
Ingredients:
1 full rack spareribs
1 tbsp butter
1 tbsp olive oil
1 tbsp chili powder
1 tbsp paprika
3 cups (24 oz.) tomato puree
2 cups brown sugar
¼ cup peanut oil
½ cup Worcestershire sauce
1 oz white wine vinegar
1 onion, peeled and minced
4 cloves garlic, minced
1 cup barbecue sauce
For Dry Rub:
3 tbsp paprika
3 tbsp brown sugar
2 tbsp kosher salt
2 tbsp black pepper
2 tbsp chili powder
1 tbsp ground cumin
2 tsp garlic powder
2 tsp ground allspice
2 tsp cayenne pepper
1 tsp dry mustard
Potato Bombs:
4-5 pcs big potatoes, blanched and cored (reserve the log shaped potato)
cheddar cheese
mozzarella cheese
olive oil
salt and pepper to taste
Instructions:
1. For BBQ Sauce, heat butter and olive oil in a large pan, add onions and saute until just soft. Add garlic, tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer. Set aside.
2. For Dry Rub, combine all ingredients and set aside.
3. Rub the spareribs with the dry rub and grill. Baste with the barbecue sauce on both sides until ribs are done and cooked.
4. Place cheese sticks in the cored potatoes and cove the hole with the potato log.
Place into an oven or grill until charred.
5. Season with salt and pepper and drizzle olive oil before serving with the pork spareribs
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