The most tender ribs from the oven

Ingredients for 6 servings:

• 3 ½ kg spare ribs (sirloin cut / baby back ribs)
• 10 tbsp BBQ rub
• 1 liter apple juice
• 400 ml tomato paste
• 2 tbsp ketchup
• 1 tbsp mustard
• 30 ml sunflower oil
• 20 ml red wine
• 20 ml cognac
• 10 ml lemon juice
• salt and pepper
• Herbs of Provence
• chili
• Thyme
• oregano
• basil
• sage

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 45 minutes

6 hours

Rub the ribs with BBQ rub. Place in the oven at 160°C (top/bottom heat) for 1 hour – ideally using a spare ribs rack in a casserole dish. Then pour the apple juice into the dish, seal with aluminum foil, and cook at 180°C (350°F) for a good 2 hours. Mix a marinade of ketchup, tomato paste, and mustard. For 3.5 kg of spare ribs, use approximately 2 tubes of tomato paste and 2 tablespoons of ketchup, plus mustard to taste. Then add oil, cognac, red wine, and lemon juice (in a ratio of 3:2:2:1) until well blended. Season with salt, pepper, Provençal herbs, chili, thyme, oregano, basil, and sage. Add chili peppers to desired spiciness. Brush the underside of the ribs with the marinade and place in the oven at 160–170°C (320–330°F). Wait until the marinade has dried or thickened, then brush the ribs again. Turn the ribs over and repeat two or three times with the top side, depending on the amount of marinade.