Georgia Style Spare Ribs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg rib (s) (spare ribs), thick, from pork
- 1 liter broth
- 2 onion (s), chopped
- 200 g apricot jam or peach jam
- 50 grams sugar
- 50 ml apple cider vinegar
- 3 tablespoon ketchup
- 25 ml Worcestershire sauce
- 2 lemon (s)
- 1 teaspoon mustard
- 0.5 teaspoon ½ Tabasco
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spare ribs in a saucepan with the broth for about 30 minutes.
- Keep the lemons. Mix the remaining ingredients and let simmer in a saucepan for about 15 minutes.
- Remove the ribs from the broth, dry them and rub them with salt and pepper. Wrap the ribs in aluminum foil and brush generously with the sauce. Bake in the oven at approx. 150 ° C for approx. 30 minutes, then open the aluminum foil and brush with the rest of the sauce again. Leave the Aluform open and finish cooking in the oven for another 15 minutes. The ribs are good when the sauce has glazed the ribs and darkened.
- They can also be prepared on the grill: Put the ribs on the grill over medium heat for 60 minutes. After about 30 minutes, turn the ribs and brush with the sauce again. Cover with aluminum foil if the ribs get too dark.
- Wash the lemons with hot water, cut them into slices and place them on the finished ribs.
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