Summary

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)

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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.