As I’m sure you’ve all heard by now, when it comes to pork, I’m a real Duroc lover. In terms of taste, I now prefer a well grilled Duroc tomahawk better than beef, but it should be 100% Duroc if possible.

I had used 2020 to get an overview of Duroc which is offered in Germany – regardless if at the service counter or even in the refrigerated section. So I have bought at REWE, EDEKA, METRO and online various parts of the Duroc pig and I find that you can actually perceive significant differences here. Meanwhile, I have become acquainted with almost all Duroc suppliers – at least those who also deliver to me

Admittedly, it’s been a while since we had the great Spanish Extremadura Duroc spare ribs from the Fleisch Rebellen on the grill, which I would like to tell you about today.

The quality of these ribs I will never forget. In addition to the excellent flavor and the tender consistency of the meat, I especially liked that there was “that little bit more” meat on the bone – than I was used to.

I took the Duroc ribs out of the foil, just dabbed them and gave them time to come to room temperature first.

Note: When you open the package of vacuum-packed meat, it may well have a stronger smell – especially if there are bones with it. Provided the BBD has not been exceeded, this is perfectly normal – give the meat enough time to “air out” and turn it over from time to time. Please also refrain from “washing” the meat under running water – this can only result in a loss of taste and is a real no-go for me, just as with mushrooms.

After this I have the ribs only lightly salted – for this I have a “Gros Sel de Camargue – deux Piments, Chili“, which I purchased at Salmundo – a really great salt. From the pepper I have refrained, because as you know I personally assume that the pepper on the grill tends to leave bitterness when burning – here I pepper, if at all necessary, therefore always only after grilling.

I preheated the grill to 400°C and then I put the ribs on the grate, closed the lid and gave the first roasted aromas enough time to “settle” on the ribs. After 5 minutes I turned the ribs over to grill them from the other side again for 5 minutes.

After this, I lightly coated the ribs on both sides with a little of my favorite steak sauce (of course, the one with the crocodile…) – but just a little – you should still taste the meat, too…

Here’s a little YouTube clip – to whet your appetite, so to speak…feel free to leave a comment on the clip on YouTube – Thanks!

On Google Maps: https://goo.gl/maps/uPBqQmeBpcJ1XsGv6

You see, I deliberately don’t use any of the 1000 BBQ Ribs sauces that are on the market – they all just taste too samey to me. Years ago I had a favorite sauce at Tony Romas – Blue Rich Smoky was the name, but they are no longer use it…who knows what tasted so “authentic” smokey…I better not even know.

With the temperature I then went down to about 200 °C and have the ribs for a good 7 minutes per side ready grilled. So they were then sufficiently tender, loosened well from the bone and were still really juicy.

Of course, you can prepare a delicious coleslaw for this, which in combination with the ribs and a good fresh white bread certainly fits perfectly. As you know, the meat is enough for me – but each to his own taste.

I hope I could whet your appetite for Durcoc Ribs. Basically, the preparation is hardly any effort – and this for a dish that will take you to unexpected culinary regions with its authentic flavors.

So fire up the grill and let me know how you liked it. Bon appetit!