Summary

Ingredients

• 3 ribs (peeled ribs)
• 4 piri piri
• 1 sprig rosemary
• 2 cloves garlic
• 300 ml orange juice
• 1 tablespoon salt
• 100 ml beer

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Instructions

1. The marinade consists of chopped rosemary needles, piri-piri (the small Portuguese chili peppers), chopped garlic, orange juice and salt.
2. Crush the peeling ribs. Do not cut along the bone so that the individual ribs still have meat on both sides. Put the individual ribs together with the marinade in a freezer bag and marinate in the refrigerator for at least a day.
3. Preheat the oven to 140 ° C and fry the drained spare ribs on a tray for about 20 - 30 minutes. Brush the marinade 1 or 2 times in between. Finally deglaze with beer and let it get crispy at maximum heat (over 200 ° C).
4. If you get chop ribs (baby back ribs) instead of peeled ribs at the butcher, you should prefer these, as they are meatier and more tender. If you want to grill the spare ribs over charcoal, you should pre-cook the peeling ribs so that they don`t burn on the grill.