Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 180 C ° convection.
5. 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.
6. Cook for about 30-40 minutes, then set to top heat and let it turn golden brown again for about 15-20 minutes.