John Myers
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BBQ Spare Ribs, American Potato Salad and Sweet Spaghetti
The perfect bbq spare ribs, american potato salad and sweet spaghetti recipe with a picture and simple step-by-step instructions.
Spare ribs:
- 6 Pc. Spare ribs
- 5 tbsp Salt
- 4 tbsp Black pepper
- 4 tbsp Cayenne pepper
- 4 tbsp Ground garlic
- 2 Cup Vegetable oil
BBQ sauce:
- 1 Pc. Chopped onions
- 4 Pc. Chopped garlic
- 3 tbsp Vegetable oil
- 3 Bottles Tomato ketchup
- 1,5 Cup Apple juice
- 1,5 Cup Honey
- 3 tbsp Worcester sauce
- 3 tbsp Salt
- 3 tbsp Black pepper
- 2 tbsp Cayenne pepper
- 3 tbsp Tabasco
- 5 tbsp Brandy
Sweet spaghetti:
- 500 g Spaghetti
- 600 g Ground beef
- 3 tbsp Tomato paste
- 1 tsp Pepper
- 1,5 tsp Salt
- 1 Msp Dried chilli
- 1 Cup Sugar
- 1 Splash Lemon juice
- 1 Cup Tomato ketchup
- 1 Cup Water
American Potato Salad:
- 1,5 kg Waxy potatoes
- 1 bunch Celeriac
- 4 Pc. Onion
- 8 Pc. Eggs
- 250 ml Mayonnaise
- 2 tbsp Mustard medium hot
- Pepper
- Salt
Spare ribs:
- Wash the meat and pat dry (not completely dry!). Season the ribs with the spice ingredients (top and bottom). Place the seasoned meat in an appropriately sized container to marinate. Then pour vegetable oil over the meat. Marinate in the refrigerator for at least two hours.
- Preheat the oven to 180 degrees. Place the ribs in the deep baking tray and cook for 2 to 2 ½ hours on the middle rack over top and bottom heat. During the process turn every 20 to 30 minutes and pour the leaked meat juice over it. If you notice the meat peeling off the bone, the ribs are done.
BBQ sauce:
- Sauté the chopped onions and chopped garlic in a little oil. Then put all the ingredients and spices in a saucepan and simmer on a low flame for about 1 1/2 hours. Serve the spare ribs with BBQ sauce.
Sweet spaghetti:
- Season and fry the ground beef. Add the tomato paste and roast, then deglaze with water. Add the tomato ketchup, sugar and the remaining ingredients to the saucepan. Then let everything simmer gently for about 30 minutes. Stir regularly. Boil the spaghetti in salted water. Add the drained spaghetti to the finished sauce and mix. Serve hot.
American Potato Salad:
- Cook potatoes in their skins until tender. Boil the eggs for 10 minutes. Peel the onions and chop them into cubes. Peel off the celery stalks, wash them and remove the threads with a kitchen knife. Chop the celery into cubes, and also cut the boiled eggs into cubes.
- In a large bowl, mix the mayonnaise, all the chopped ingredients, and the spices. Carefully mash the cooled, peeled potatoes with a potato masher (pieces must still be visible) and fold the chopped potatoes into the mixture piece by piece. Put in the fridge and then serve cold.
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