My Perfect Spare Ribs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 ½ kg rib (s)
- 100 ml tomato ketchup
- 4 tablespoon maple syrup
- 1 tablespoon honey
- 1 tablespoon mustard, medium hot
- 2 tablespoon apple cider vinegar, or apple juice, if you like it sweeter
- 0.5 ½ lemon (n)
- 1 clove garlic, chopped
- 1 tablespoon pepper, green
- 1 teaspoon, leveled salt
- 4 sprigs rosemary
- 1 tablespoon beef stock
Print Recipe
Pin Recipe Instructions
- Put on a sufficiently large saucepan with water and beef stock and bring to the boil. Halve the spare ribs and cook for about 40 minutes.
- Prepare the marinade in the meantime. Mix together the ketchup, maple syrup, honey, mustard, lemon juice, apple cider vinegar or juice, salt, crushed pepper, and chopped garlic.
- Take the ribs out of the pot and drain well. Put in a baking dish or plastic bag and marinate, enough for approx. 30 minutes.
- Preheat the oven to 180 C ° convection.
- Place the rosemary sprigs on a baking sheet and moisten vigorously with water. Then comes the grillage with the ribs, the skin side comes down. Brush the ribs generously with the rest of the marinade.
- Cook for about 30-40 minutes, then set to top heat and let it turn golden brown again for about 15-20 minutes.
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