Spare Ribs for Finger Licking

Summary

Ingredients

• 1 ½ kg pork ribs (spare ribs, peeled ribs)
• 2 tablespoon Worcestershire sauce
• 2 tablespoon soy sauce
• 1 tablespoon honey
• 1 cup ketchup
• 1 teaspoon Tabasco
• 1 onion (s), /2 chopped and /2 roughly diced
• 3 clove (s) garlic, chopped
• 1 large can (s) tomato (pizza tomato), unseasoned
• 5 tablespoon vinegar (white wine vinegar)
• 1 bay leaf
• 2 carnation (s)
• 2 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, ground,

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Instructions

1. First prepare the marinade: chop ½ onion and garlic and fry in olive oil in a saucepan. Add the pizza tomatoes, Worcester sauce, soy sauce, lemon juice, Tabasco, ketchup and honey and thicken the sauce over a low heat for about an hour, stirring occasionally.
2. In the meantime, wash the ribs, pat dry, season with salt and pepper. Put the vinegar, cloves, bay leaf, roughly diced onion and the ribs in a large saucepan, fill up with cold water, bring to the boil and pre-cook the ribs over low heat for 15 minutes.
3. Then drain, place in a bowl and pour the hot marinade over it.
4. When the ribs have cooled down, put them in a freezer bag, add the marinade and marinate for at least an hour, or better overnight.
5. Preheat the oven to 220 ° grill level and grill the ribs on the middle shelf for 30-40 minutes, turning them once.
6. Serve with baked potatoes.