Spare ribs for grilling or baking in the oven

Ingredients for 4 servings:

• 2 ½ kg spare ribs
• 1 cup tomato ketchup (approx. 200 – 250 ml content)
• ½ cup honey
• ½ cup(s) apple juice or freshly squeezed orange juice
• 2 tbsp brown sugar
• 1 ½ tsp ginger powder
• 2 onions, diced, more if desired
• 3 garlic cloves
• 3 dashes Tabasco, maybe more to taste
• 2 tbsp Worcestershire sauce
• 5 tbsp soy sauce
• 2 tsp mustard, medium hot
• ½ tsp sweet paprika powder
• 2 tsp black pepper
• Salt
• 5 tbsp red wine or apple cider vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 6 hours 30 minutes

Place all of the marinade ingredients in a saucepan, mix well, bring to a boil, and simmer for about 15 minutes. In the meantime, wash and dry the spare ribs. There is usually a thin skin on the underside of the bones, which can be easily loosened and peeled off with the tip of a knife once you have found the starting point. Then divide the spare ribs into portions of 3-4 bones each. The marinade should now have reduced. Spread out large pieces of aluminum foil and place a portion of spare ribs on each portion, brushing them thickly with the marinade on both sides. Then wrap them in the aluminum foil. If there is any marinade left over after all of the spare ribs have been packaged, set aside. Now place the whole packaged spare ribs on a baking sheet, making sure that the spare ribs are bone-side down so that the fat can migrate through the meat. Cook in the oven at 150°C (top/bottom heat) for 2.5 to 3 hours. Then remove them and let them rest for about 10 minutes. Then unwrap them and place them on the grill. Brush on any remaining marinade. Grill until nice and crispy. Another tip from me: if you’re using a charcoal grill, place some tree bark on the coals; this will give the spare ribs an additional, light smoky flavor. You can also finish grilling the spare ribs unwrapped in the oven.