Preparation time: 10'
Cooking time: 120'
2 pork spare ribs
6 tbsp. BBQ Sauce KYKNOS
1 tsp. sweet paprika
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. Worcestershire sauce
2 tbsp. bourbon whiskey (optional)
2 tsp. brown sugar
1 orange (juice only)
Coarse salt, freshly ground pepper
In a bowl, dissolve the sugar with the orange juice and the Worcestershire sauce. Then add the BBQ Sauce KYKNOS and mix well. Then add all the other ingredients except the salt and pepper and mix.
With the help of a dry towel, remove the membrane from the hollow part of each spare rib and wipe well to remove as much moisture as possible.
With a brush, spread a generous amount of our sauce, leaving at least 1/3 for the last phase of baking. At this point and if we want to have an even more intense flavor effect, leave it in the refrigerator for 6-12 hours to marinate. Remove from the refrigerator at least half an hour before baking.
Whether we let it marinate or not, now it’s time to season our spare ribs well on both sides. Take a large piece of parchment paper and wrap the spare ribs one by one like an envelope and then carefully wrap them in aluminum foil.
In the meantime, we have preheated our oven to 150ο C in the air.
Place our “packages” on a rack so that there can be a proper temperature in the bottom part and put it in the middle of the oven, placing a pan in the bottom part to avoid any leaks from the wrapping. Let them cook for at least 1.5 hours. If we want an even soften result, we can let them cook for 2 hours.
Then we remove the packages from the oven, which we put on air and grill functions at 200 – 210. Carefully open the aluminum foil and parchment paper, creating a nest.
Lay the spare ribs with the bone side up and spread half of the reserved sauce. Bake for 5'-8΄ until caramelized and remove again. Turn the spare ribs so that the bones are facing down and spread the rest of the sauce.
Bake for another 5'-8΄until they caramelize.
Let the meat rest for 5'-10' and serve.