The preparation is comparatively simple and only requires a little patience. If all steps are followed, you can enjoy buttery tender, delicious spare ribs.
For the marinade, first mix the powders (paprika, brown sugar, salt, cumin) in a mortar or mixer and season to taste. Experience has shown that 1/2 - 1 tablespoon is sufficient. Better to take a little less than too much at first After seasoning, peel and roughly chop the kiwifruit and garlic, remove the stalks of the chillies and thyme and puree all marinade ingredients in a blender. The marinade should now smell intensely of garlic and chilli and have a pulpy consistency (a little firmer than classic barbecue sauce), and by no means be liquid.
Now brush the ribs evenly with a kitchen brush. This works best in a baking dish. When all the strands have been brushed with marinade, the remaining marinade can be poured over the ribs in the mold, it then forms the basis for the barbecue sauce. Wrap the ribs very well in the baking dish with cling film (this also protects the contents of the refrigerator from the smell of garlic) and let them steep in the refrigerator for at least 12 hours.
After marinating, wrap the strands well in aluminum foil and cook in the oven for 3 hours on the grill at 130 degrees Celsius.
If desired, a quarter of an hour before the end of the meal, unwrap the ribs and put them back in the pan with the marinade. Turn the oven to 250 degrees and turn on the grill function. Possibly stir in a little more honey with the marinade and brush the ribs with the marinade again and again until they have an evenly crispy crust, this takes 5 - 10 minutes.
Experience has shown that the buttery ribs taste very good even without this somewhat labor-intensive finish!
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