Dutch-Style Barbecue Ribs

Ingredients

While American barbecue ribs are typically seasoned with a dry rub and cooked low and slow, Dutch-style barbecue ribs incorporate a tangy and sweet glaze made with Dutch ingredients like apple syrup and mustard. This gives the ribs a distinct flavor profile that sets them apart from their American counterparts. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 1 cup (240 ml) apple syrup 1 cup (240 ml) apple syrup
• 1/2 cup (120 ml) Dutch mustard 1/2 cup (120 ml) Dutch mustard
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) apple cider vinegar 1/4 cup (60 ml) apple cider vinegar
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 20g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill to medium heat.
2. 2.
   In a bowl, combine the apple syrup, Dutch mustard, soy sauce, apple cider vinegar, minced garlic, black pepper, paprika, salt, and cayenne pepper (if using). Mix well to create the barbecue glaze.
3. 3.
   Place the racks of pork ribs on the grill and cook for about 30 minutes, turning occasionally to ensure even cooking.
4. 4.
   Brush the barbecue glaze generously over the ribs, coating them on all sides. Continue grilling for another 15-20 minutes, basting with the glaze every 5 minutes.
5. 5.
   Remove the ribs from the grill and let them rest for a few minutes before serving.
6. 6.
   Cut the ribs into individual portions and serve hot.

Treat your ingredients with care...

• Apple syrup — If you can't find apple syrup, you can substitute it with maple syrup or honey for a similar sweetness.
• Dutch mustard — Use a good quality Dutch mustard for an authentic flavor. If unavailable, you can use Dijon mustard as a substitute.
• Pork ribs — For the best results, choose meaty racks of pork ribs with a good amount of marbling.

Tips & Tricks

• For extra tenderness, you can marinate the ribs in the barbecue glaze overnight before grilling.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the glaze.
• Basting the ribs frequently with the glaze will enhance the flavor and create a beautiful caramelized crust.
• Serve the ribs with a side of coleslaw and crispy Dutch fries for a complete Dutch barbecue experience.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or on the grill.

Serving advice

Serve the Dutch-style barbecue ribs hot, allowing the succulent meat to take center stage. Garnish with fresh parsley or chives for a pop of color. Accompany the ribs with a generous portion of coleslaw and a side of crispy Dutch fries for a satisfying meal.

Presentation advice

Arrange the ribs on a platter, showcasing their caramelized glaze. Drizzle any remaining barbecue glaze over the ribs for an appetizing shine. Place a sprig of fresh herbs on top for an elegant touch. Serve with confidence and watch your guests' eyes light up with anticipation.