John Myers
Ingredients for 10 servings:
- 5 kg ribs
- n. B. water
- 150 ml oil
- 1 small bottle(s) of sauce (barbecue sauce)
- 300 ml tomato ketchup (not spice ketchup!)
- 3 tbsp mustard
- 5 tbsp honey
- 1 tsp, heaped sugar
- 1 tbsp paprika powder, sweet
- 1 tbsp curry powder
- 1 dashes liquid sweetener (important!)
- some salt and pepper
- 3 tbsp vegetable broth, instant
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes
You’ve never eaten them like this before – finger-licking good!
Wash the ribs and cut into pieces with about 3-4 bones. Place them in a large pot and cover with water. Add 3 tablespoons of instant broth and bring to a boil, then simmer for about 1 hour. Drain and let cool. Meanwhile, prepare the marinade from the remaining ingredients and season generously to taste. You can vary the amounts of each ingredient to your liking (I actually don’t measure at all, I go by feel). Brush the cooled ribs with the marinade and layer them in a large container. Let them marinate for at least 24 hours, if possible, and refrigerate. The next day, arrange the ribs on one or more baking sheets lined with parchment paper and brush them again with the marinade. Place them in the oven at 190°C (fan oven). They’ll be done after 45-60 minutes – this depends somewhat on the size of the ribs and how full the oven is. Turn them over once during the cooking time when the marinade starts to form a crust. If necessary, brush the remaining marinade on the other side. The ribs are perfect when the marinade begins to form a crust on the second side as well. Serve with fries or a baguette and a fresh salad. The marinade means no additional sauce is necessary.
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