Andi`s Spare Ribs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork ribs (peeled ribs)
- salt
- some pepper, whole grains
For the sauce:
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoon honey
- 400 ml spice ketchup from Hela (shashlik)
- salt
- a lot paprika powder, noble sweet
- possibly tomato paste
- olive oil
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the ribs into pieces of 2 - 3 ribs each. Cover with salted water in a very large saucepan, add a few peppercorns, put on cold, cook until done. Pour off the water.
- Meanwhile prepare the sauce: Finely dice the onion, cover with the crushed garlic in a little oil and let it glaze over. Add the honey (can be a little more) and bring to the boil. Deglaze with a good dash of brown balsamic vinegar. Reduce heat. Add the ketchup, season with salt. Stir in enough paprika powder until the mixture thickens. To round off the taste of the sauce, you can add about 1/2 tube of tomato paste. Boil. Stir constantly so that the mixture does not burn. It should be about the consistency of thickened ketchup. Take from the fire.
- To coat the ribs thickly, grill until the sauce is lightly browned. Do not let it burn, otherwise it will be bitter. Pre-cooking is important, otherwise the sauce will burn before the ribs are done. Leftovers of the sauce can be eaten with it, like ketchup.
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