BBQ Spare Ribs with Potato Bombs Recipe

BBQ Spare Ribs with Potato Bombs

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

So you have the grill all fired up, and you're looking for something different to do with those baking potatoes. How about Potato Bombs? The perfect addition to any Barbeque, the potato bomb takes baked potato to a whole new level!

 

• 1 full rack spareribs
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp paprika
• 3 cups (24 oz.) tomato puree
• 2 cups brown sugar
• ¼ cup peanut oil
• ½ cup Worcestershire sauce
• 1 oz white wine vinegar
• 1 onion, peeled and minced
• 4 cloves garlic, minced
• 1 cup barbecue sauce

For Dry Rub:

• 3 tbsp paprika
• 3 tbsp brown sugar
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp garlic powder
• 2 tsp ground allspice
• 2 tsp cayenne pepper
• 1 tsp dry mustard

Potato Bombs:

• 4-5 pcs big potatoes, blanched and cored (reserve the log shaped potato)
• cheddar cheese
• mozzarella cheese
• olive oil
• salt and pepper to taste

1. For BBQ Sauce, heat butter and olive oil in a large pan, add onions and saute until just soft. Add garlic, tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer. Set aside.

2. For Dry Rub, combine all ingredients and set aside.

3. Rub the spareribs with the dry rub and grill. Baste with the barbecue sauce on both sides until ribs are done and cooked.

4. Place cheese sticks in the cored potatoes and cove the hole with the potato log.
Place into an oven or grill until charred.

5. Season with salt and pepper and drizzle olive oil before serving with the pork spareribs