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)
Spare Ribs, Barbecue Ribs, Grilled
Spare Ribs, Barbecue Ribs, Grilled

Instructions

  1. 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.
  2. 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!
  3. Pre-fry thick ribs longer before brushing. Or let it steep in hot water, not boiling, for 30 minutes to an hour.
  4. A good Swabian potato salad and lots of cold beer go well with it.

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