Spare Ribs, Barbecue Ribs, Grilled
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon vegetable oil
- 1 onion (s), finely chopped
- 3 clove (s) garlic, crushed
- 0.5 teaspoon ½ Tabasco
- 0.5 teaspoon ½ caraway seeds
- 1 cup ketchup
- 0.5 ½ cup vinegar (apple cider vinegar)
- 0.5 ½ cup sugar, brown
- 2 tablespoon Worcestershire sauce
- 1 tablespoon sugar beet syrup
- 1 cup water
- 2 kg pork ribs
- 8 carnation (s)
Print Recipe
Pin Recipe Instructions
- For the barbecue sauce, heat the oil, fry the onions until translucent. Add garlic, cloves, Tabasco and caraway seeds and let sizzle for 2 minutes. Add all other ingredients (except the ribs), bring to the boil and simmer for 20 minutes until the sauce thickens. Remove from heat and strain everything through a sieve.
- For normal, thin ribs, sear them briefly on the grill and then brush generously with the sauce after each turn. The resulting crust can turn a little black, it tastes extremely delicious. It is important to keep the ribs moving and to turn and brush them every minute!
- Pre-fry thick ribs longer before brushing. Or let it steep in hot water, not boiling, for 30 minutes to an hour.
- A good Swabian potato salad and lots of cold beer go well with it.
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