Sweet chili spare ribs


  • Spareribs, 2 racks (approximately 600 grams per rack)
  • 3 tbsp dark brown caster sugar
  • 1 tbsp smoked paprika powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 80 ml apple juice
  • 150 ml sweet chili sauce
  • 100 ml smoked barbecue sauce
  • 1 lime
  • Extra supplies:
  • Aluminium foil

Preparation time


Cooking time



  1. Preparation on the E-Braai (electric barbecue):
  2. In a bowl, mix the brown caster sugar, paprika, garlic powder, onion powder, cayenne pepper and salt. This is the dry rub with which you marinate the spare ribs with. Check whether the membrane on the underside of the spare ribs has been removed. You can also ask the butcher about this.
  3. Rub the spare ribs with the rub the day before. Place it covered in the refrigerator and let it marinate for 24 hours. Set the E Braai to 120 degrees and place the marinated spare ribs on the barbecue. Put the lid on the E-Braai and let the spare ribs cook this way for 3 hours. Turn the spare ribs once.
  4. After the 3 hours, wrap the spare ribs in aluminum foil, with the apple juice. Wrap the ribs so that no apple juice runs out of the foil. Place the aluminum packages on the barbecue and heat them for 2 hours.
  5. In the meantime, mix the sweet chili sauce with smoked barbecue sauce and zest juice of a lime in a small bowl. Remove the spare ribs from the barbecue and remove them from the aluminum foil. Brush the spare ribs with the lacquer and put them back on the E-Braai. Heat the spare ribs in this way for an hour. In the meantime, brush them again with the lacquer so that they get a nice crust.
  6. Garnish the spare ribs with chopped fresh parsley if desired.
  7. Preparation on a gas barbecue: works in the same way as on the E-Braai. Use temperature of 110 and 120 degrees.