Summary

Ingredients

• 2 kg spare ribs, peeled ribs

For the marinade:

• 1 tablespoon soy sauce
• 1 tablespoon mustard, medium hot
• 3 tablespoon sunflower oil
• 1 tablespoon honey
• 2 tablespoon chili sauce
• 1 tablespoon sauce (barbecue)

For the vegetables:

• 750 g onion (s)
• 750 g carrot (s)
• g 1,000 potato (s)

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Instructions

1. The spare ribs should be soaked in the marinade about 24 to 36 hours before consumption. This works pretty well with freezer bags. For the marinade, simply mix the soy sauce, mustard, oil, honey, chilli and barbecue sauce with a hand blender in a tall mixing vessel. Cut the spare ribs into pieces approx. 10 cm long to make them easy to handle. Now divide the spare ribs and marinade into freezer bags. Turn the closed freezer bags back and forth a little to ensure that the meat was in contact with the marinade. Then the meat is put in the refrigerator. The freezer bags should be turned every 12 hours.
2. On the day of preparation, peel and quarter the onions, peel the carrots and cut into thumb-sized pieces, wash the potatoes and cut into wedges. Spread the vegetables out on two generously greased baking sheets and place the spare ribs on top of the vegetables with the curved side facing down (the inside of the ribs facing up). Place the baking sheets in the oven at 180 ° C. Since you are working with two trays, top / bottom heat is unsuitable for this recipe. It is not necessary to preheat the oven.
3. To put the icing on the cake, add another marinade and brush the spare ribs with a pastry brush every 15-20 minutes.
4. After 45 minutes, the spare ribs are turned to get the outside of the ribs nice and crispy. After one hour the temperature is increased to 220 ° C. As soon as the spare ribs have reached the desired browning, they are ready to serve.