Southern-style spare ribs

Ingredients for 4 servings:

• 2 ½ kg spare ribs
• 8 tbsp, heaped harissa
• 1 tbsp, leveled smoked salt
• 2 tbsp, heaped garlic flakes
• 100 ml oil
• 3 onions
• 1 tbsp, heaped salt
• 2 tsp, heaped cayenne pepper
• 80 g sugar
• ½ liter pineapple juice
• 1 tube(s) Tomato paste
• ½ liter beer, bitter
• 2 tsp, str. beet syrup or honey

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 hours; Total time approx. 1 day 4 hours 35 minutes

The spice mixture of pineapple juice, beer and harissa creates the taste.

Mix all the spices for the rub well. Cut the spare ribs into suitable pieces with 4-5 ribs and place them side by side in a large bowl. Lightly oil the meat side and spread 2/3 of the spice mix on each layer. Cut the onions into thick rings and layer them in between. Stretch some foil over the bowl and refrigerate for at least 24 hours. Preheat the oven to 120°C. Braise the spare ribs in the oven for 3.5 hours in an ovenproof dish covered with aluminum foil or in a deep baking tray covered with a shallow baking sheet. If possible, place the spare ribs in a single layer on the baking tray. For the sauce, heat the remaining third of the spice mix with pineapple juice, beer, and tomato paste in a saucepan and simmer until a ketchup-like consistency thickens. If desired, season with beetroot syrup or honey to make the spare ribs spicier. Remove the spareribs from the oven and spread the sauce over them. Place them in the oven uncovered for 30 minutes and then turn on the broiler. Tip: After braising in the oven, I placed the casserole dish in an ovenproof serving dish, scattered the onion rings from the marinade on top, and let it stand for 3 minutes in a wood-fired oven on dry beechwood, away from an open flame, to infuse some smoky flavor. Farm-fed potatoes with sour cream, baguette, salad, and roasted corn on the cob are great side dishes.