Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

At first, I was unsure about including this recipe here, since I thought it should be in the barbecue section. But spareribs taste so much better if you smoke them first.


  • 4–6 racks of spareribs (plan 1–1½ racks per person)

For the Sauce

  • 100 ml (approx. 3 fl oz/½ cup) soy sauce
  • 3 tbsp raw caster (superfine) sugar
  • zest and juice of 1 lime
  • 1 capsicum (bell pepper), seeds
  • removed and finely chopped
  • 6 garlic cloves, crushed
  • 1 piece of fresh ginger the length of a thumb
  • 3–4 sprigs fresh thyme, finely chopped
  • 3 tbsp oil


Combine all ingredients and stir into a thick sauce. Use it to cover the spareribs and leave to marinate for at least 3 hours, but preferably longer. Turn on the smoker and smoke on very low heat for 20 minutes. Cook them a further 1 hour covered with aluminium foil in a 180°C (350°F/Gas 4) oven. Do not forget to continue to baste them with the marinade. Remove the foil during the last 20 minutes. Serve with Oof’s barbecue sauce, or the garlic sauce on the same page. Serve with white cabbage salad with cumin.