Spare Ribs in Spicy Tomato and Honey Marinade

Preparation:

1. Portion the ribs. This makes it easier to cook and later split up and eat. A piece should only have 2 bones if possible. Peel the onions and cut into small cubes. Line a baking sheet / drip pan with plenty of aluminum foil, forming a high edge all around.

Marinade:

1. Make a thick, creamy marinade from all of the above ingredients, season to taste. It must taste tomato-sweetish-hot. Anyone can expand it according to their own taste. Just be careful when adding the oil. If the ribs have a lot of fat, add very little so that the marinade becomes smooth. The rest sizzles out of the ribs while cooking. That’s enough.

Completion:

1. First distribute half of the marinade evenly on the lined tray. Then place the ribs with the bones facing up and cover everything with the other half of the marinade. That should then have the opportunity to drag for a few hours. If you don’t have the time, it’s okay, otherwise the taste is just a little more intense and you can prepare it for a visit in a relaxed manner and then just put it in the oven in good time.

1. Then preheat the oven to 200 degrees and insert the tray in the middle. First let everything smuggle for 30-40 minutes. Take the tray out briefly, turn the ribs (i.e. turn the meat side up) and drizzle everything with approx. 3 tablespoons of honey. Then put everything in the oven again for about another 30 minutes. If the marinade starts to get too dark at the edges and boils down too much, turn the heat down to 180 degrees and add a little water. But don’t take too much, because the marinade should stay nice and pasty. When the time has elapsed, cut a piece. The meat should come off the bone very easily.

1. We only had baguette and a dry “red” one. Potato wedges with sour cream and buttered corn on the cob are of course also great. However, the ribs are so delicious that it is hardly possible to create any more lavish side dishes. But everyone can decide for themselves.

1. Enjoy your meal.