Spare Ribs, Barbecue – Ribs, grilled

Ingredients for 4 servings:

• 2 tbsp vegetable oil
• 1 onion(s), finely chopped
• 3 garlic cloves, crushed
• ½ tsp Tabasco
• ½ tsp caraway seeds
• 1 cup ketchup
• ½ cup vinegar (apple cider vinegar)
• ½ cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp beet syrup
• 1 cup water
• 2 kg pork ribs
• 8 carnations

Instructions

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

Elvis Style (Southern States)

For the barbecue sauce, heat the oil and fry the onions until translucent. Add the garlic, cloves, Tabasco, and caraway seeds, and sizzle for 2 minutes. Add all the other ingredients (except the ribs), bring to a boil, and simmer for 20 minutes, until the sauce thickens. Remove from the heat and strain everything through a sieve. For regular, thin ribs, sear them briefly on the grill and then brush generously with the sauce after each turn. The resulting crust can get a little black; it tastes delicious. It’s important to keep the ribs moving, turning and brushing them every minute! Pre-fry thick ribs for longer before brushing. Or let them soak in hot (but not boiling) water for 30 minutes to an hour. Serve with a good Swabian potato salad and plenty of cold beer.