Spare Ribs

Ingredients for 3 servings:

• 3 kg pork ribs (parison ribs)
• 3 bottles of dark beer
• vegetable broth
• Spice mix (grill spice)
• 350 ml ketchup
• 2 tsp, heaped horseradish from the tube
• 15 drops Worcestershire sauce
• 20 drops of Tabasco
• 2 tsp, heaped celery salt
• 5 cloves garlic
• 2 tsp, leveled onion powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Recipe from the USA (Southern States)

Portion the ribs and simmer gently in a large pot with vegetable broth and two bottles of beer for about 1.5 hours. For the sauce: Combine the ketchup, horseradish, Worcestershire sauce, Tabasco, celery salt, garlic, and onion powder and heat in a small pot. Then add three-quarters of the bottle of beer and bring back to a boil briefly. Remove the cooked ribs from the pot and rub them generously with the barbecue seasoning. Place them on the grill until browned. Dip the ribs in the sauce and place them back on the grill (grill plate) until the sauce has set. I always serve the ribs with potato wedges. You can also cook the ribs a day in advance; then they won’t be hot anymore and you can add the barbecue seasoning without any problems. You can also make soup from the rib broth.