Servings: 4
Calories: 550kcal
Ingredients
- 4 Ribs ((pre-seasoned – not pre-haired))
Instructions
- For this dish, it is good that you have a bbq with a lid and a temperature gauge. I use a gas barbecue, but this could just as easily be done on a charcoal bbq. Provide a temperature of 150°.
- A rib eye is sometimes more manageable on the BBQ if they are a bit smaller. Cut the ribs into pieces no longer than 20 cm – usually this means cutting your rib piece into 2.
- Usually you can buy your ribs pre-seasoned, if not then marinate the ribs first. I chose to buy pre-seasoned ribs this time (they were on sale).
- Provide 2 silver paper sheets per rib piece: * Place a rib piece on the center of the silver paper and fold tightly. * Place the packet with the “slit” down on the 2nd sheet of silver paper and fold tightly again. Now we are sure that released moisture will stay in the silver paper.
- Place the ribs on the BBQ for 1 hour. A good temperature is between 120° and 160°. Your BBQ is not equally hot everywhere. My gasbarecue is less hot in the front than in the back. If I leave the ribs like this for an hour there is a chance that the back ones will be burnt… Get to know your bbq well and therefore every 15 minutes it is best to turn the ribs over and change places.
- After an hour, remove the packets from the fire. Let them cool a bit until you can remove the silver paper without burning yourself. Be careful, depending on how far they are cooked they could potentially disintegrate.
- Increase the temperature on your bbq to about 200° C.
- If desired, you can now marinate the ribs an additional time. But you don’t have to.
- Place the ribs on the bbq again briefly on both sides until they get a crispy crust.
Voedingswaarden
Calories: 550kcal
