Spare Ribs Farmers Best
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- Then simmer the ribs in a large saucepan in the vegetable stock for 1 hour. Then rinse the ribs with a little water.
- 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.
- 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.
- 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.
- Traditional side dishes such as Baked Potaoes, Baked Beans and grilled sugar corn on the cob are enough as side dishes.
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