Ingredients
Spareribs
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- 2x spareribs natural
- BBQ Rub, for example Pink Devil Rub & Franky's Pork Prank
- Brown sugar
- Butter
Lacquer sauce
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- 150g pineapple/ginger jam
- 5 tbsp BBQ sauce (for example, Innocent Blood BBQ)
- 3 tbsp Ketjap Manis
- 2 cloves of garlic
- 1 tsp lemongrass paste
Potatoes in a salt crust
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- 1 kg salt
- Thyme
- 2 to 3 egg whites
- 4 large potatoes
Salad
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- 250g French beans
- 100g Feta
- 2x grilled peppers
- 1 shallot, chopped
- 10g coriander, finely chopped
Extra needed
- BBQ with lid
- Hickory smoking wood
- Loaf 'n Bread Dutch Oven
- Butcher paper
Preparation :
Season the spareribs the night before. One with the pink devil rub and the other with the pork rub.
Preparation
Preheat the BBQ to 120 degrees
Place the smoking wood on the barbecue, then place the ribs on the grill and let them cook/smoke for 3 hours.
Prepare the lacquer sauce: For the lacquer sauce, mix the jam, barbecue sauce, ketjap, garlic and lemongrass paste.
Coat the ribs with the lacquer sauce
Add brown sugar and butter to the butcher paper and wrap the ribs well. Let it cook for 2 hours. After 1 hour, turn off the loaf 'n bread dutch oven with potatoes.
Start by preparing the potatoes in the salt crust. Fill the Laf 'n Bread Dutch Oven with about 200g of salt and fresh thyme and arrange the potatoes on top. 
Top with the remaining salt mixed with egg white. Let the potatoes cook for 2 hours on the barbecue. 
2 hours after wrapping the ribs (so 1 hour after the potatoes are cooked), increase the temperature to 180 degrees.
Unwrap the ribs, re-lacquer them, and grill for another hour. Baste the ribs three more times in the meantime.
Blanch the green beans, mix with feta, grilled pepper, shallot and coriander and serve with the spare ribs and potatoes. 