Spare ribs in honey sauce

Ingredients for 4 servings:

• 6 chili peppers, red
• 125 ml oil (sunflower or corn oil)
• 4 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 500 ml beer, dark
• ½ tsp salt
• 1 tsp marjoram
• 1 tsp oregano
• 5 garlic cloves
• 1 ¾ kg spare ribs (preferably two pieces)
• 300 ml ketchup
• 300 ml honey
• 1 tbsp vinegar
• 2 tbsp mustard
• salt and pepper
• 2 tbsp Tabasco
• 2 garlic cloves
• 2 chili peppers
• 150 ml beer, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

a recipe from Texas

Marinade: Peel the garlic and finely chop it with the chili peppers. Mix with oil, soy sauce, Worcestershire sauce, and beer. Season with salt, marjoram, and oregano. Cut the ribs between the bones so that they still hold together at the top and bottom. Place each rib in a large freezer bag, distribute the marinade evenly between the bags, and seal. Be careful not to puncture the bag with the bones. Place the bags on top of each other in a plate in the refrigerator, add weight, and let stand for 10-12 hours. Honey sauce: Mix the ketchup, honey, vinegar, and mustard in a bowl. Season with salt, pepper, and Tabasco. Peel the garlic, finely chop it with the chili peppers, and stir in. Preheat the oven to 250°C (gas mark 5, fan oven 225°C). Drain the ribs and place them on the oven rack on the second shelf from the bottom. Place a drip pan on the lowest shelf. Bake the ribs for about 15 minutes on each side, until the meat is browned. Then reduce the temperature to 225°C (425°F) and cook the ribs for a total of 20 minutes. Turn them over every 5 minutes and brush the tops with honey sauce and drizzle with a little beer. Then reduce the temperature to 175°C (350°F) and brush the ribs with the remaining honey sauce. Pour the remaining beer into the pan and cook the ribs for another 10 minutes. Turn off the oven and let them rest for another 5 minutes with the oven door slightly ajar. Cut into pieces before serving.