Spare Ribs Farmers Best

Summary

Ingredients

• 6 pork rib (s)
• 4 liters vegetable stock for pre-cooking

For the spice mix: (dry seasoning)

• 10 tablespoon salt
• 8 tablespoon paprika powder, hot pink
• 3 tablespoon ground cumin
• 3 tablespoon oregano, dried
• 4 teaspoons black pepper from the mill
• 2 teaspoons allspice, ground
• 2 teaspoons cinnamon powder

For the sauce:

• 2 teaspoons salt
• 100 g suar
• 100 g suar, brown
• 200 g maple syrup or honey
• 160 ml beef stock
• 2 tablespoon Dijon mustard
• 4 tablespoon white wine vinegar
• 4 tablespoon Worcestershire sauce
• 500 g tomato (s), passed
• 6 teaspoons cayenne pepper
• 1 medium onion (s), diced
• 2 teaspoon smoked salt (hickory salt)
• water

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Instructions

1. Rinse the ribs under running water. Then pat dry. Rub the ribs vigorously dry with the spice mixture. In a well-sealed plastic bag, leave to stand in the refrigerator for at least 2 hours (preferably overnight).
2. Then simmer the ribs in a large saucepan in the vegetable stock for 1 hour. Then rinse the ribs with a little water.
3. Meanwhile, mix the ingredients for the barbecue sauce well in a saucepan and simmer without a lid for 1 - 2 hours until the sauce has thickened. Stir frequently and possibly add a little water if it gets too thick.
4. Brush the ribs with the barbecue sauce on both sides and let them steep for about 2 hours. Save the rest of the sauce for grilling later.
5. The grill shouldn`t be too hot or the sauce will burn. Indirect grilling is best. Briefly grill the ribs on both sides. Before serving, brush again briefly with the barbecue sauce.
6. Traditional side dishes such as Baked Potaoes, Baked Beans and grilled sugar corn on the cob are enough as side dishes.