Summary

Ingredients

• 2 kg spare ribs in whole (approx. 30 - 50 cm, preferably cutlet ribs or spare ribs without the cartilage part)

For the rub:

• 5 tablespoon sugar, brown
• 5 tablespoon paprika powder, noble sweet
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 tablespoon pepper, freshly ground

For the glaze:

• 2 tablespoon tomato ketchup
• 2 tablespoon sambal oelek
• 3 tablespoon soy sauce
• 3 tablespoon honey
• 3 teaspoons sesame oil
• 1 teaspoon salt
• 5 cloves garlic
• 20 g iner

Optional:

• 1 tablespoon spice mix, 7 spices (paprika, cumin, basil, fenugreek, marjoram, coriander, turmeric)

Print Recipe Pin Recipe

Instructions

1. For the rub, mix all the ingredients well in a bowl (if you like it spicier, you can replace some of the sweet paprika powder with chili powder). Put about half of the rub in a large bowl. Rub the ribs whole in the bowl with the dry rub and then wrap in cling film. Refill the rub in the bowl as needed, should anything remain, it can be stored for several months without any problems. Put the finished ribs in the refrigerator for at least 4 hours (better 12 hours).
2. Then remove the cling film and put the ribs (1 - 3 depending on the size) into the roasting tube (only next to each other, not on top of each other). When closing, make sure that the openings in the roasting tube are above the ribs, as a lot of liquid can develop. Cook the finished packages in the oven for 6 - 10 hours at 80 - 90 ° C fan oven.
3. Mix all the ingredients for the glaze and use a hand blender to make a thick sauce. Depending on how spicy you like it, you can use more or less ketchup and sambal oelek.
4. After the cooking time, take the ribs out of the oven, cut open the roast tube and put the resulting liquid together with the now very tender and soft ribs on a baking sheet (make sure that the ribs are relatively close together so that the liquid in the next one Crotch does not burn). Heat the oven to 180 ° C.
5. Meanwhile, use a brush to spread the glaze generously over the ribs. The ribs are then glazed in the hot oven for about 20-30 minutes (until the glaze turns light brown and bubbles). Then serve quickly.
6. The rib liquid is ideal as a dip for a side dish (baked potatoes, French fries). Leftovers can easily be reheated in the microwave or in the oven.