Sweet'n Spicy Spareribs from the oven

Ingredients for 2 servings:

• 1 kg ribs (skin-on)
• 4 tbsp brown sugar
• 2 tbsp white sugar
• 1 tbsp salt
• 1 tbsp pepper, freshly ground
• 2 tbsp paprika powder
• 2 tbsp onion granules
• 2 tbsp chili flakes or cayenne pepper
• 1 onion(s)
• 4 tbsp vinegar (spirit)
• 2 tbsp tomato paste
• 10 tbsp ketchup
• 4 tbsp tomatoes, pureed
• 4 tbsp cola
• 5 tbsp honey
• 5 tbsp Worcestershire sauce

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Spare ribs

For the dry rub: Mix 2 tablespoons of brown sugar with the remaining dry spices (salt, white sugar, paprika, onion powder, chili flakes, pepper). Remove the membrane from the spare ribs and rub them with the spice mixture (dry rub). Then let them marinate in the refrigerator for 2 hours. Meanwhile, sauté the diced onion in oil and sprinkle with the remaining 2 tablespoons of brown sugar. Let the sugar caramelize slightly, then add the tomato paste and deglaze with the spirit vinegar. Add the ketchup, passata, cola, honey, and Worcestershire sauce and let the sauce simmer gently for 5 minutes. Divide the spare ribs into portions, place them in a baking dish, cover with aluminum foil, and bake in the oven at 110°C (230°F) for 1 hour. After one hour, baste the spare ribs with the sauce, remove the aluminum foil, and increase the oven to 160°C (320°F). After an hour, turn on the broiler and brown the ribs to your desired degree. I recommend serving them with country potatoes and coleslaw.