Barbecued spare ribs

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 150 g tomato ketchup
• 5 tbsp water
• 5 tbsp brown sugar
• 5 tbsp white wine vinegar
• 5 tbsp Worcestershire sauce
• ½ tsp mustard powder
• some Tabasco (a few drops)
• Salt
• Pepper, black from the mill
• 1 ½ kg spare ribs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

pork ribs slowly cooked in smoke

Peel and finely dice the onion, mix it with ketchup, 5 tablespoons of water, sugar, vinegar, Worcestershire sauce, mustard powder, and Tabasco in a saucepan. Season the sauce with salt and pepper and heat while stirring. Simmer over low heat for 5 minutes, until the onion cubes are soft. Rinse the ribs thoroughly under cold water and dry them with kitchen paper. Now use a knife to loosen and peel off the silver skin from the back of the ribs. Prepare the grill for indirect grilling. If you have a smoker with a side-firing box, add the glowing coals. Soak a few pine cones or, if you like, smoking chips. Preheat the grill grate thoroughly and place the ribs on the hot grate. Close the lid, add soaked pine cones or smoking chips to the embers, and smoke the meat for about 1 hour at 150°C, adding more pine cones or chips if necessary. After an hour, the ribs are brushed with the sauce. Then, more coals are added and the spare ribs are grilled indirectly with the lid closed for another 2 to 2.5 hours, depending on the thickness of the meat, turning the ribs occasionally.