The azado Tuesday lunch in March is a real culinary delight. With the recipe of Andreas Caminada the spare ribs are perfectly marinated and very tender. Grill chef Andreas Nöckl shows you the easy preparation on the video azado Premium grill .

For re-grilling you will need:

2-4 spare ribs

Black pepper and sea salt
sugar
Coriander seeds
Dried chilli
Juniper berries
Dried garlic

For the glaze:
Brown sugar
Fresh tomatoes or tomato chutney
Apple balsamic vinegar
soy sauce
honey
salt

Allufoil
Small pan

Preparation on the azado Combi grill:

Step 1: spare ribs
Fire the grill with gas and charcoal. Meanwhile, coarsely crush the spices for the spare ribs in a mortar and then rub them directly into the meat. Wrap the meat in aluminum foil and place on the grill. Cook for about an hour, until the meat is tender. While cooking, use the hand crank to raise the rack a little higher to regulate the temperature perfectly.

Step 2: glaze
In the meantime, add the apple balsamic vinegar, soy sauce, tomato chutney and some sugar and honey to the pan on the grill plate. Bring to the boil until the liquid has thickened like a syrup, season with salt if necessary.

Unpack the spare ribs after the cooking time, brush the glaze a first time and leave the meat on the grill for a few more minutes. Gradually spread the glaze onto the spare ribs (2-3x) and finish grilling the meat.

Step 3: serve and applaud
After the marinade has worked, remove the spare ribs from the grill and cut them open.

A round of applause for the grill chef!