Spare Ribs for Finger Licking
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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,
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Then drain, place in a bowl and pour the hot marinade over it.
- 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.
- Preheat the oven to 220 ° grill level and grill the ribs on the middle shelf for 30-40 minutes, turning them once.
- Serve with baked potatoes.
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