Summary

Ingredients

For the marinade:

• 6 chilli pepper (s), red
• 125 ml oil (sunflower or corn oil)
• 4 tablespoon soy sauce
• 2 tablespoon Worcestershire sauce
• 500 ml beer, dark
• 0.5 teaspoon ½ salt
• 1 teaspoon marjoram
• 1 teaspoon oregano
• 5 clove (s) garlic
• 1 ¾ kg ribs (peeled ribs, preferably two pieces)

For the sauce:

• 300 ml ketchup
• 300 ml honey
• 1 tablespoon vinegar
• 2 tablespoon mustard
• salt and pepper
• 2 tablespoon Tabasco
• 2 cloves garlic)
• 2 chilli pepper (s)
• 150 ml beer, dark

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Instructions

1. Marinade:
2. Peel the garlic and finely chop it with the chilli peppers. Mix with oil, soy sauce, Worcestershire sauce and beer. Season with salt, marjoram and oregano.
3. Cut the ribs between the bones so that they still hold together at the top and bottom. Place each piece of rib in a large freezer bag, distribute the marinade evenly between the bags and seal. Be careful not to let the bones pierce the pouch. Place the bags on top of each other in a plate in the refrigerator, weigh them down and let them steep for 10-12 hours.
4. Honey sauce:
5. Mix the ketchup, honey, vinegar and mustard in a bowl. Season with salt, pepper and Tabasco. Peel the garlic, finely chop with the chilli peppers and stir in.
6. Preheat the oven to 250 C (gas 5, convection 225 C). Place the ribs drained on the wire rack and slide them into the oven on the 2nd shelf from the bottom. Place a juice pan on the bottom bar. Bake the ribs on each side for about 15 minutes, until the meat turns brown. Then reduce the temperature to 225 C and cook the ribs for a total of another 20 minutes. Turn it over every 5 minutes and brush the top with honey sauce and drizzle with a little beer. Then reduce the temperature to 175 C and brush the ribs with the remaining honey sauce. Pour the rest of the beer into the juice pan and fry the ribs for another 10 minutes. Then leave it in the switched-off oven for another 5 minutes with the oven door slightly open.
7. Cut into pieces before serving.