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Classic BBQ ribs with Helvetic charm

Today we are focusing on the eternal classic of the American barbeque, the irresistible BBQ ribs, refined with a uniquely Swiss touch – thanks to the exclusive products from Helvetic Barbeque. Whether you are a beginner or an experienced pitmaster, with the Helvetic Barbeque Original Sauce and the unmistakable ‘Sauguät Rub’ you can take your barbecue game to the next level. Follow this simple recipe to conjure up juicy, perfectly seasoned and glazed ribs that exude the smoky, hearty taste of quality and tradition in every bite.


  • 1 kg pork ribs
  • 250 ml Helvetic Barbeque Original Sauce(Original Sauce)
  • 3 tablespoons Helvetic Barbeque ‘Sauguät Rub’(Sauguät Rub)
  • 4 corn cobs, halved


  1. Prepare the ribs: Remove the silverskin and cut them into portions. Sprinkle them evenly with the ‘Sauguät Rub’, rub the spices in well and leave them to stand in the fridge for at least 30 minutes.
  2. Preheat your barbecue for indirect grilling and maintain a constant temperature of around 120-130°C.
  3. Place the ribs on the grill rack, away from the direct heat source. Close the lid and leave the ribs to smoulder for 2-3 hours until the core temperature has reached 70 degrees
  4. In the meantime, wrap the corn cobs in aluminum foil and place them on the grill 30 minutes before the ribs are cooked.
  5. Brush the ribs several times with the Helvetic Barbeque Original Sauce to give them a delicious glaze, wrap them in aluminum foil and smoke them for another 2 hours until the core temperature reaches 90.
  6. Take the ribs and corn on the cob off the grill and let them rest briefly before serving.

E Guäte!

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