Spareribs "Farmer's Best"

Ingredients for 8 servings:

• 6 pork ribs (spare ribs)
• 4 liters of vegetable broth for pre-cooking
• 10 tbsp salt
• 8 tbsp paprika powder, rose hot
• 3 tbsp cumin, ground
• 3 tbsp oregano, dried
• 4 tsp black pepper from the mill
• 2 tsp allspice, ground
• 2 tsp cinnamon powder
• 2 tsp salt
• 100 g sugar
• 100 g brown sugar
• 200 g maple syrup or honey
• 160 ml beef stock
• 2 tbsp Dijon mustard
• 4 tbsp white wine vinegar
• 4 tbsp Worcestershire sauce
• 500 g tomatoes, pureed
• 6 tsp cayenne pepper
• 1 medium-sized onion(s), diced
• 2 tsp smoked salt (hickory salt)
• n. B. water

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 45 minutes

Super delicious spare ribs. Homemade BBQ sauce. A lot of work, but worth it.

Rinse the ribs under running water. Then pat dry. Rub the ribs thoroughly with the seasoning mixture. Place them in a tightly sealed plastic bag and let them rest in the refrigerator for at least 2 hours (preferably overnight). Then simmer the ribs in the vegetable broth in a large pot for 1 hour. Rinse the ribs with a little water. Meanwhile, mix the ingredients for the barbecue sauce well in a pot and simmer uncovered for 1-2 hours, until the sauce has thickened. Stir frequently and add a little water if it gets too thick. Brush the ribs on both sides with the barbecue sauce and let it sit for about 2 hours. Save the rest of the sauce for later grilling. The grill should not be too hot, otherwise the sauce will burn. Indirect grilling is best. Grill the ribs briefly on both sides. Brush them again briefly with the barbecue sauce before serving. Traditional side dishes such as baked potatoes, baked beans and grilled sweetcorn on the cob are also available.