Juicy spareribs with rainbow slaw tortillas

Ingrédients

Spare ribs:

• Spare ribs: 2 pcs
• Maple syrup: 3 tbsp.
• Tomato paste: 1 tbsp.
• Ground ginger: ½ tsp.
• Sweet paprika powder: 1 tsp.
• Ground cumin: ½ tsp.
• Ground nutmeg: a pinch
• Apple juice: 500ml

Lingonberry BBQ sauce:

• Ketchup: 200ml (Moutarderie de Luxembourg)
• Honey: 80ml
• Preserved lingonberries: 70g
• Lemon juice: 1 tbsp.
• Soy sauce: 1 tsp.
• Lemon zest: 1 tsp.
• Small red chili pepper: 1 pcs
• Garlic cloves: 1 pcs

Green asparagus cream:

• Green asparagus: 250g
• Shallots: 1 pcs
• Whipping cream: 200ml
• Mettwurst: 1 pcs
• Salt

Rainbow slaw tortillas:

• Soft corn tortillas: 8 pcs
• Pointed cabbage: 1 small head
• Carrots: 2 large pcs
• Beetroot: 1 pcs
• Sour cream: 2 tbsp.
• Mustard à l’ancienne (Moutarderie de Luxembourg): 2 tsp.
• Maple syrup: 1 tbsp.
• Lemon juice: to taste
• Onion: 1 small pcs
• Salt
• Pepper

Corncob pops:

• Ears of corn: 4 pcs
• Sugar: 2 tbsp.
• Lemon juice: 1 tbsp.
• Butter: 2 tbsp.
• A pinch of salt

Guacamole:

• Avocados: 3 ripe pcs
• Lime: 1 pcs
• Red onion: 1 small pcs
• Cilantro: 10g
• Tomatoes: 1 pcs
• Garlic cloves: 1 pcs
• Salt

* In a bowl, combine maple syrup, tomato paste, ground ginger, paprika powder, cumin, ½ tsp. salt and a pinch of nutmeg. Rub all over the pork ribs. Grill the pork ribs for 1.5 hours on 110°C indirect heat with the bones facing down. Turn them once and grill them for another 1.5 hours.

* Remove the ribs from the grill and separately place each rack on a large sheet of aluminum foil. Fold up the sides and add a good dash of apple juice. Wrap the ribs airtight without any leaks afterwards. Grill for another 2 hours on 110°C indirect heat.

* For the BBQ sauce, add 200ml ketchup, honey, preserved lingonberries, 1tbsp. lemon juice, 1 tbsp. soy sauce, 1 tsp. lemon zest, 1 finely chopped small red chili pepper and 1 chopped garlic clove to a pot. Bring to a simmer and briefly bring to a boil.

* Carefully unwrap the ribs and spread them all around with the BBQ sauce. Grill for another 60 minutes until done.

* For the slaw, finely slice the cabbage and discard the core. Peel and shred the carrots and the beetroot. Add cabbage, carrots, sour cream, mustard, maple syrup, lemon juice and finely shredded onion to a bowl. Combine with your hands and knead for 30 seconds to soften the texture. Season to taste with salt and pepper and fold in the shredded beetroot afterwards. Keep in the fridge.

* Shuck the ears of corn and remove all tassels. In a pot, bring a generous amount of water to a boil. Stir in the lemon juice and the sugar. Add the ears of corn, cover with a lid and cook for 8 min. in hot water. Drain the water afterwards and leave the corn to cool down. Halve the corncob crosswise and skewer each half corn onto 1 skewer. Before serving, grill the corncob pops for 5-6 min. until well colored and tender. Spread with butter and season with a pinch of salt.

* Peel and finely chop the red onion. Peel and mince the garlic clove. Wash and finely chop the cilantro and the tomato. Pit and peel the avocado. Add Avocado and the juice of half a lime to a bowl and mash with a fork. Fold in onion, cilantro, tomato and garlic. Season with a pinch of salt if desired.

* Briefly heat the tortillas on the grill. Add them to a large cutting board and top each wrap with some coleslaw and 1 tbsp. guacamole. Roll them up tightly and cut each wrap crosswise into two pieces.

* Remove the racks from the BBQ and add them to a cutting board. Slice them between the bones and serve.

* Serve the tender spare ribs with corncob pops and rainbow slaw tortillas.