Slow-cooked ribs with homemade barbecue sauce

Ingredients for 3 servings:

• 1 kg ribs
• 250 ml lemon juice
• 1 shot of liquid smoke
• 1 cup sugar, brown
• 1 ½ tsp garlic granules
• 1 tsp onion granules
• 1 tsp sweet paprika powder
• 1 tsp cayenne pepper
• ½ liter of cola
• 1 bottle of ketchup, approx. 0.5 l
• 1 tsp allspice powder
• 4 cl port wine

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 7 hours 30 minutes; Total time approx. 15 hours 55 minutes

Spareribs or ribs from the slow cooker aka crockpot aka slow cooker

First, mix together the sugar, 1 teaspoon of garlic, the onions, paprika, and cayenne pepper. The powder will become the marinade. Remove the membrane from the back of the ribs. Then moisten the ribs with plenty of lemon juice and, if desired, a little liquid smoke. The ribs are now generously rubbed with the marinade and then placed in the refrigerator overnight. If you have some lemon juice left over, it is fine to add it; the meat will be more tender! For the barbecue sauce, reduce the cola in a saucepan to approx. 100 ml. Then add the ketchup, salt, garlic, port wine, and allspice. If you like your barbecue sauce smoky, you can season it with liquid smoke. Cook the ribs as they were taken from the refrigerator in the slow cooker for 4 hours on high and 3 hours on low. Then brush one side of the ribs with the barbecue sauce and grill in the oven on the grill function (250 degrees) for 10-15 minutes. Turn the ribs over and repeat the whole process. Add some baguette and salad and enjoy!