Super tender spare ribs including marinade

Ingredients for 4 servings:

• 3 kg spare ribs
• 3 carrots
• 0.33 celery bulb(s)
• 1 stalk(s) leek
• some meat bones
• 1 tomato(s)
• 4 cloves garlic
• 1 tsp allspice powder
• 1 tsp lovage powder
• 10 juniper berries
• 2 carnations
• 2 large onions
• 5 bay leaves
• peppercorns
• Sea salt
• 2 tsp Pul Biber
• 400 g ketchup
• 200 g honey
• 2 tbsp soy sauce
• some parsley
• 175 g sauce (BBQ)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

cooked and grilled in the oven

For the broth: Clean and slice the carrots and leek. Also clean and roughly dice the celery and one of the onions. Halve the tomato. Place the chopped ingredients in a large pot and fill about halfway with water. Then add the soup bones, cloves, allspice, lovage, bay leaves, garlic cloves (whole, peeled), juniper berries, some parsley, and 10 whole peppercorns. Finally, add pepper and salt. I use about 1 tablespoon of sea salt and 1 tablespoon of peppercorns, which I roughly crush in a mortar. Now place the pot on the stovetop and bring the broth to a boil. Once it has boiled, reduce the heat and add the spare ribs. Simmer the spare ribs in the broth for about 2 hours. Reduce the heat to low so that very slight bubbles rise, but the water does not boil. Then remove the ribs from the pot. Be careful when doing this, as the cooking process will make the ribs so tender that they will practically fall off the bone. Marinade: Put the ketchup, BBQ sauce, honey and soy sauce in a bowl. Crush 1 tablespoon of peppercorns and a pinch of salt in a mortar or grind freshly. Finely chop 1 onion, press 2 cloves of garlic and add to it with 2 teaspoons of Pul Biber. Mix everything well. Once the ribs are cooked and the marinade is prepared, they can go in the oven. Set the oven to 180°C. Brush the inside of the ribs thickly with the marinade and place in the oven for 10 minutes. Then turn the ribs over, brush the outside thickly with the marinade and place back in the oven with the top heat for another 10 minutes. The honey should be caramelized; then the ribs are perfect.