Spareribs NT in a roasting bag

Ingredients for 4 servings:

• 1 ½ kg spare ribs, preferably baby ribs, cut into pieces of 4 – 5 ribs each
• 4 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp paprika powder, sweet
• ½ tbsp pepper, freshly ground
• 1 tbsp chili powder, less depending on the spiciness
• 1 tbsp thyme, freshly picked if possible
• 200 ml white wine
• 3 tbsp white wine vinegar
• 1 tbsp Tabasco, less if desired
• 4 tbsp honey
• 4 garlic cloves, finely chopped
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 1 day 4 hours 30 minutes

buttery tender ribs where the meat falls off the bone

Mix all the ingredients for the spice mix together, massage the cut ribs vigorously with it, and let them marinate in the refrigerator overnight. Mix all the ingredients for the sauce and let them marinate in the refrigerator overnight. The next day, pour any liquid collected from the ribs into the sauce and mix vigorously with a hand blender. Cut three pieces of roasting bag, each the length of a baking sheet, tie a knot at one end, and add the ribs. They should lie nicely next to each other. For the specified amount, I need three pieces of roasting bag, which just fit on a baking sheet. Baste the ribs with the sauce, tie the bag (the seam of the bag should be on top), and cut a 1 cm wide cut in the top of the bag. Cook in the oven at 100 degrees Celsius for about 2.5 hours, then finish cooking for another hour at a slightly higher temperature (120-150 degrees Celsius). The bones will then be clearly visible on the meat, and the meat will almost fall off the bone on its own; then they are ready. Remove the roasting sleeves from the oven and let them cool slightly. Cut open the roasting sleeves, carefully lift out the ribs (be careful, they fall apart easily), and set them aside. Collect the sauce in a saucepan and simmer over high heat for about 10 minutes until syrupy. Brush the ribs on both sides with the sauce and place them on a baking sheet lined with parchment paper. Finish grilling in the oven under the broiler until the sauce has a nice dark color. Be careful, it cooks quite quickly, so be sure to stay with it. These ribs are very easy to prepare; if they’re completely cooled before grilling, they just need to be “preheated” a bit (100 degrees Celsius) before turning on the broiler. We like to eat the sauce with a whole tablespoon of chili and Tabasco, but then it’s quite spicy; if you don’t like that, just use less. I don’t need all of the sauce to glaze the ribs; we like to use the rest for dipping. Of course, the ribs can also be finished on a charcoal grill, but be careful, they’re so tender they almost fall apart. We like them with baked potato wedges, bread, and a nice salad. Even at a finger food buffet, these ribs always went very quickly. 535 kcal per serving.