Portuguese spare ribs

Ingredients for 4 servings:

• 3 ribs (spare ribs)
• 4 Piri Piri
• 1 sprig(s) rosemary
• 2 cloves garlic
• 300 ml orange juice
• 1 tbsp salt
• 100 ml beer

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 45 minutes

Original recipe from Lisbon (spicy)

The marinade consists of chopped rosemary needles, piri-piri (small Portuguese chilies), chopped garlic, orange juice, and salt. Chop the spare ribs. Do not cut along the bone, so that the individual ribs still have meat on both sides. Place the individual ribs and the marinade in a freezer bag and marinate in the refrigerator for at least one day. Preheat the oven to 140°C and roast the drained spare ribs on a baking sheet for about 20-30 minutes. Brush them with the marinade once or twice during the cooking time. Finally, deglaze with beer and cook at maximum heat (over 200°C) until crispy. If you can get baby back ribs from the butcher instead of spare ribs, these are recommended, as they are meatier and more tender. If you want to grill the spare ribs over charcoal, you should pre-cook the spare ribs so that they do not burn on the grill.