Name: Rubs
Cuisine: French
Ingredients: 2 tbsp chopped fresh cilantro or chives; 1 to 2 tbsp chile powder; 2 tbsp Chinese five-spice powder (ground star anise, black pepper, fennel seeds, cloves, and cinnamon); 1 tbsp turmeric; 2 tbsp coriander seeds, ground in a mortar; 1 tbsp cardamom; 3 tbsp dark brown sugar; plenty of salt and freshly ground black pepper; salt and freshly ground black pepper; 1 to 1½ tbsp salt; 2 tbsp dry mustard; 3 tbsp red wine vinegar; 2 tbsp curry powder; 1 tbsp garlic powder; 1 cup (250 ml) ketchup; 3 tbsp ketjap manis (sweet soy sauce); 1 tbsp dark brown sugar; finely grated zest of 1½ lemons; 1 tbsp finely grated fresh ginger; 1 to 2 dried cayenne chiles; 1⅔ cups (400 ml) organic apple juice; 1 to 2 tbsp minced jalapeño; 2 tbsp Worcestershire sauce; 3 to 4 tbsp paprika; 1 tbsp dried oregano

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

In our homemade barbecue and drum smoker in our garden in the south of France we make something different every day. Sometimes these projects take the whole day, sometimes just an hour or two.

Spare ribs, for example, can take some time to prepare, but once you’ve managed to tame the flames and the charcoal briquettes are glowing red, roasting the meat doesn’t take too long. (In Amsterdam and Paris I don’t have a garden, so I don’t have a grill at home; naturally an oven at 350°F/18