Javanese Soy Sauce Rub 15 grams of Palm sugar 5 grams of Garlic powder 4 grams of Mustard powder 4 grams of Sea salt 3 grams of Paprika powder 2 grams of Chili powder
30 ml Apple cider vinegar
Javanese Soy Sauce: 300 ml Water 150 ml Sweet soy sauce manis 45 ml Lime juice 45 ml Sunflower oil 20 grams of Palm sugar 15 grams of Sambal oelek 15 grams of Cornflour 4 cloves Garlic 1 Red onion
Aluminium foil Baking brush Whisk Cling film Paper towel 2 Pans Smoke pellets Apple Smoke tube Sparerib rack Mortar
Prepare all ingredients for the Javanese Soy Sauce Spareribs. Pat the ribs dry with paper towel and turn the ribs over so that the membrane on the black can be removed. This is best done by loosening the membrane with a knife that you can put beween the vlies and the bone. If succesful, pull the membrane off te rib. If your vingers are too greasy, the a piece of paper towel to hold the membrane with.
Coat the spareribs with the Apple cider vinegar using a baking brush. Let it soak in the spareribs for 15 minutes.
Make a rub by mixend the palm sugar, garlic powder, mustard powder, sea salt, paprika powder and chili powder together in a mortar. You can also use an electric coffee grinder for this.
Then sprinkle the rub liberally over the spareribs. Cover the spareribs with Clint film and let them rest for 60 minutes and let them reach room temperature.
Prepare the barbecue at 105-110 gr.C with the indirect method. Meanwhile, light the smoke tube with Apple pellets so that they smolder.
In the meantime, Prepare the Javanese soy sauce. To do this, cut the garlic cloves and the onion very fine. Mortar the singelt chopped garlic and onion nu a mortar so that everything is soft. Add the Sambal Oelek and mortart it through the garlic and onion mixture until a smooth paste is formed.
Heat the sunflower oil in a pan and fry the paste of garlic, onion and Sambal Oelek while stirring. Then add the palm sugar and fry it briefly. Then pour the water, weet soy sauce Manis and lime juice into the mixture. Bring this to a boil while stirring and let it Cook on low heat.
When the Javanese soy sauce has boiled for a while, scoop 300ml of sauce from the pan and store it in a second pan. This sauce goes with the spareribs when they are packed.
Prepare the cornflour with 2 tablespoons of water and stir until a smooth paste forms. Pour this into the pan with the Javanese soy sauce from which the 300ml sauce has been scooped. Stir the cornflour paste well through the sausce so that it thickens. Leave the sauce on a low heat te keep it warm.
When the barbecue is at the right temperature, cook the Javanese soy sauce spareribs for about 3 hours in a sparerib rack. Smoke the spareribs with the Apple pellets or smoked wood, with the barbecue lid closed.
After 3 hours, remove the Javanese soy sauce spareribs from the barbecue and wrap them in aluminium foil, adding some of the warm Javanese soy sauce in each package. Put the wrapped spareribs black on the barbecue for about 2 hours with the lid of the barbecue closed.
After these 2 hours, remove the Jvaanese soy sauce spareribs from the alumunium foil. Return the spareribs to the barbecue. Mix the moisture from the aluminium foil with the warm Javanese soy sauce that is stil on the low fire. Brush the spareribs with the warm sauce. Leave the spareribs in the closed barbecue for about 30 to 60 minutes so that the Javanese soy sauce can caramelise.
When the spareribs are ready, give them a last lick with the warm Javanese soy sauce.
Serve the Javanese soy sauce spareribs together with a grillen Coen on the cob.