Preparation on any CADAC braai.
In a bowl, mix the brown caster sugar, paprika, garlic powder, onion powder, cayenne pepper and salt. This is the dry rub with which you marinate the spare ribs with. Check whether the membrane on the underside of the spare ribs has been removed. You can also ask the butcher about this.
Rub the spare ribs with the rub the day before. Place it covered in the refrigerator and let it marinate for 24 hours. Let your braai get to the appropriate temperature and place the marinated spare ribs on the barbecue. Put the lid on CADAC braai and let the spare ribs cook this way for 3 hours. Turn the spare ribs once.
After the 3 hours, wrap the spare ribs in aluminum foil, with the apple juice. Wrap the ribs so that no apple juice runs out of the foil. Place the aluminum packages on the barbecue and heat them for 2 hours
In the meantime, mix the sweet chili sauce with smoked barbecue sauce and zest juice of a lime in a small bowl. Remove the spare ribs from the braai and remove them from the aluminum foil. Brush the spare ribs with the lacquer and put them back on the braai. Heat the spare ribs in this way for an hour. In the meantime, brush them again with the lacquer so that they get a nice crust.
Garnish the spare ribs with chopped fresh parsley if desired.
Preparation on a gas braai: Use temperature of 110 and 120 degrees.