Finger-licking spare ribs

Ingredients for 4 servings:

• 1 ½ kg pork ribs (spare ribs, spare ribs)
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 cup ketchup
• 1 tsp Tabasco
• 1 onion(s), 1/2 chopped and 1/2 roughly diced
• 3 garlic cloves, chopped
• 1 gr. can/n tomato(s) (Pizza tomatoes), unseasoned
• 5 tbsp vinegar (white wine vinegar)
• 1 bay leaf
• 2 carnations
• 2 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper, ground,

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Spare ribs

First, prepare the marinade: Chop half an onion and the garlic and fry in olive oil in a pan. Add the pizza tomatoes, Worcestershire sauce, soy sauce, lemon juice, Tabasco, ketchup, and honey, and simmer over low heat for about an hour until the sauce thickens, stirring occasionally. Meanwhile, wash the ribs, pat dry, and season with salt and pepper. Place the vinegar, cloves, bay leaf, roughly chopped half an onion, and the ribs in a large pot. Fill with cold water, bring to a boil, and cook the ribs over low heat for 15 minutes. Drain, place in a bowl, and pour the hot marinade over them. Once the ribs have cooled, place them in a freezer bag, add the marinade, and marinate for at least an hour, preferably overnight. Preheat the oven to 220°C (425°F) and grill the ribs on the middle rack for 30-40 minutes until nicely browned, turning once. Serve with baked potatoes.