Spare ribs

Ingredients for 3 servings:

• 3 kg pork ribs (shell ribs)
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 4 carrots
• 200 g celery
• 1 lemon(s)
• 4 onions, or 2 large
• 1 piece(s) ginger root, walnut-sized
• 2 Pepper
• 1 pinch(s) of pepper
• 1 pinch of salt
• 8 garlic cloves
• 3 tbsp oil (sunflower)
• 500 ml tomato(s), pureed
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 3 tbsp brown sugar
• 1 pinch(s) cumin
• 100 ml ketchup
• 200 ml cola
• 3 dashes of Tabasco
• 1 tsp chili powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Place the spare ribs in a bag. Chop the onion, chili peppers, ginger, and garlic cloves and add them, along with the lemon zest, soy sauce, a little Tabasco, and 3 tablespoons of sunflower oil. Mix everything in the bag. Let it sit in the refrigerator overnight. Place the contents of the bag, along with the carrots and celery, in a roasting tin with a lid or wrap in aluminum foil and cook in the oven at 160°C for 2 hours. Sauce: Reduce the cola in a saucepan, add the tomatoes and the remaining ingredients, and simmer briefly. Once the ribs are done in the oven, add everything except the carrots and celery and the ribs from the aluminum foil to the sauce, then puree the sauce. Place the ribs on a baking sheet and brush with the sauce. Grill the ribs, brushing them with the sauce 2-3 times. I boiled potatoes and then added them to the ribs while grilling. Besides the oven, you can also make the spare ribs in the smoker; they taste even better when cooked in the smoker.