John Myers
Ingredients for 2 servings:
- 1,000 g pork ribs (paring ribs)
- 1 tbsp peppercorns
- 100 g ketchup
- 50 g chili sauce
- 1 chili pepper(s), fresh, from the jar or dried
- 1 garlic clove(s)
- Salt and pepper from the mill
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Spare ribs – from the oven or grill
The ribs, cut into palm-sized pieces, are placed in plenty of boiling water and simmered with the peppercorns on low heat for about half an hour. Then drain well. In the same pot, gently heat the ketchup and chili sauce, then add the chili pepper (sliced into rings), chopped garlic, salt, and pepper. Coat the cooked spare ribs all over with half of the warm marinade. Once everything has cooled, let the spare ribs marinate in the refrigerator for at least an hour. First, place the spare ribs meat-side down in the middle rack of an oven preheated to 220°C. Immediately reduce the temperature to 170°C. After 15 minutes, turn the spare ribs over and spread the remaining marinade on the meat side. After another 15 minutes, the ribs are crispy and cooked. Serve with pretzels or baguettes. Pre-cooking removes excess fat from the meat, making the ribs lower in calories and more digestible.
Facebook Comments