Everyone knows the 3-2-1 method for cooking delicious spare ribs. Unfortunately, not everyone is prepared to stand at the barbecue for 6 hours or more and celebrate the whole thing…

Today I’ll show you how to achieve almost the same result in 2.5 hours. Hot’n’Fast instead of Low’n’Slow.

• First, remove the silver skin from the ribs as usual.
• Then marinate the ribs with Helvetic Barbeque Sauce Rub. To waste less of the spice mixture, wait until the rub is completely absorbed on one side (takes about 5 minutes). Then you can turn the ribs and all the rub stays on the ribs and does not end up on the tray.
• Now you can place the ribs on the grill preheated to 200 degrees or in the oven and grill the ribs until they have a core temperature of 70 degrees (takes approx. 1 hour)
• Now wrap the ribs in aluminum foil. It is best to place the ribs with the underside on baking paper so that the protruding bones do not poke a hole in the aluminum foil. Now you can brush the ribs with Helvetic Barbeque Original Sauce. Before sealing the packets, pour approx. 2dl apple juice or beer over the ribs. (Make sure that the packets are completely sealed).
• Now the ribs packets can be put back on the grill or in the oven, which is now set to 220 degrees. As soon as the ribs have a core temperature of 90-95 degrees, you can take them out again (takes approx. 1 hour).
• It is important to leave the ribs unopened for about 10 minutes and only make a small hole in the bag so that you can pour the juice into a pan. Then close the hole again.
• While the ribs are resting, heat the juices in the pan and add Helvetic Barbeque Original Sauce. As soon as everything has cooked down, unwrap the ribs and pour the sauce over them.

Now you can pull on a bone and see if the meat comes off the bone on its own. The easier you can pull the bone out, the more tender your ribs will be… Ä guätä!

PS: Post a picture of your Hot’n’Fast Ribs and tag Helvetic Barbeque, we are very interested in how your ribs turned out or simply comment on this recipe…