Spareribs Super tasty

Ingredients for 4 servings:

• 2 kg spare ribs (ribs), fresh
• 750 ml tomato ketchup
• 1 can pineapple, in pieces, including the juice
• ½ cup(s) sweet soy sauce (Ketjap Manis)
• ¼ cup(s) soy sauce, regular, salty
• 5 cloves garlic, peeled
• ½ cup(s) sugar
• 1 tbsp smoked salt
• 1 tbsp broth (instant)
• ½ cup(s) balsamic vinegar
• Soy sauce, sweet (Ketjap Manis), the rest of the bottle

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blend all the ingredients, including the spare ribs, in a blender or with a hand blender, until well blended, and season to taste. Place the spare ribs in a large bowl or roasting pan (use a suitable one if you want to use the microwave) and baste with the sauce. If the meat isn’t all covered, turn it over a few times to ensure the sauce is evenly coated. Bake in the oven at 180°C for about 1-1.5 hours. You can put a lid on it for the first few minutes, so less of the sauce evaporates. Turn the ribs every 15 minutes, occasionally pouring a little Ketjap Manis over the top pieces that are sticking out of the sauce. You have to taste them to see if they’re cooked, as it depends a lot on the meat. A little longer isn’t necessary, as the spare ribs don’t become dry that way. I make the ribs in the microwave using convection, but that also takes about an hour. You can make the ribs four days in advance and then store them in the sauce. If you put them back in the oven and turn them over after 15 minutes, they’ll be almost grilled. However, you can also grill the finished ribs and don’t have to worry about them being cooked through, because they’re already cooked.