Rubs

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

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

Ingredients

Europe
Netherlands
France
Amsterdam
Main course
Summer
Paris

Ingredients

Method