Aargau pasture lamb spareribs

Nice to know:

Baby back ribs come from the upper part of the pork loin, near the chops. They were once considered a byproduct of butchering—the prime cut was the chops, the ribs were "what's left over."

In many cultures, however, these cuts were never wasted. Instead, they were:

• slow-cooked to tenderize them
• ​​heavily seasoned to bring out the flavor
• often cooked over an open fire or in simple ovens
This is where the true BBQ culture begins.

Rise in the USA: BBQ Culture & Soul Food
Baby back ribs owe their current cult status primarily to the Southern United States.

In the 18th and 19th centuries, various influences brought together the BBQ tradition:

• European settlers: pig farming and meat processing
• African cooking techniques: slow cooking over fire
• Caribbean influences: spices and marinades

Especially in African American cuisine (soul food), inexpensive cuts of meat like ribs were perfected.

The principle: Low & Slow
Hours of cooking at a low temperature make the ribs incredibly tender.

Regional Styles.
Over time, distinct "rib cultures" developed:

• Memphis: dry rub, minimal sauce
• Kansas City: thick, sweet and smoky BBQ sauce
• Texas: focus on meat and smoke, less sweet
• Carolina: often vinegar-based sauces

Each region swears its version is the best.

Globalization & Modern Cult
In the 20th century, baby back ribs became popular worldwide:

• BBQ restaurants made them a classic
• Food festivals and barbecue competitions fueled the trend
• Today, there are countless variations: from classic American to Asian-style glazed

Juicy Aargau pasture-fed lamb spareribs with BBQ sauce

Ingredients for 2 people
1 kg lamb spareribs
2 tbsp olive oil
2 tbsp honey or maple syrup
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp mayonnaise
1 tbsp mustard
3 tbsp Big Sam's Chueli Peeling Rub, also goes great with lamb (optional)

Preparation:

Prepare the marinade: In a bowl, mix olive oil, honey, soy sauce, ketchup, mayonnaise and a little mustard with Big Sam's Chueli Rub.

Marinate the spareribs: Place the lamb spareribs in a large freezer bag or a flat bowl and pour the marinade over them. Close the bag well or cover the bowl and marinate in the refrigerator for at least 2 hours, ideally overnight.

Prepare for roasting: Preheat the oven to 200 °C (fan oven 200 °C). Take the marinated spareribs out of the fridge and remove them from the marinade (set aside).

Baking: Cook the spareribs in the oven at 200 °C for 20 minutes covered with aluminum foil. Then remove the aluminum foil, coat the spareribs again with the marinade and bake for another 5-10 minutes until they are golden brown.

Serving: Take the lamb spareribs out of the oven and let them rest for a short while. Serve with baked potatoes and a spicy BBQ sauce.

Here is another simple recipe to go with it.

Ingredients:
300 g ketchup
100 ml apple cider vinegar
50 g brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tsp mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Preparation:

Mix: Put all ingredients in a medium-sized saucepan and mix well.

Heating: Heat the mixture over medium heat, stirring occasionally, until the sauce begins to simmer.

Simmer: Reduce the heat and simmer the sauce gently for about 15-20 minutes to allow the flavors to combine. Stir occasionally.

Seasoning: Taste the sauce and adjust to taste with salt, pepper or additional seasonings.

Allow to cool: Remove the sauce from the heat and allow to cool. It can be served warm or cold.