Recipe: Step 1: Mix the syrup with the garlic powder, onion powder, chipotle and Worcestershire sauce to make the marinade. Spread this over the spare ribs and let them marinate in the refrigerator for at least 2 hours and up to 24 hours.
Step 2: Preheat the Outdooroven until it reaches 140 degrees Celsius. In the meantime, let the spare ribs rest until they reaches room temperature. Then place the spare ribs in the Outdooroven and cook them for about 2,5 hours. By cooking it, the meat will be more tender.
Step 3: While the meat is in de oven, you can prepare the barbecue sauce: peel the apple, cut it into 4 pieces and remove the core. Then grate it coarsely and add it to a pan along with the apple juice, fennel seeds, ketchup, vinegar, sugar, chipotle, Worcestershire sauce, garlic and syrup. Bring this mixture to a boil and then reduce over low heat until it forms a syrupy sauce. This process takes about an hour and a half, then let it cool down to room temperature.
Step 4: Bring water to a boil and cook the corn cobs for 5 minutes. Drain them and then place them onto the grill of the Outdooroven for 6 minutes, turning occasionally. When ready, spread the mixture of butter, chipotle sauce and the chopped cilantro over the corn cobs. Then sprinkle some grated cheese on top.
