Summary

Ingredients

• 2 kg ribs (pork ribs)
• 1 tablespoon salt
• 1 tablespoon black pepper, freshly pounded
• 2 cloves garlic, finely chopped
• 2 bay leaves

For the marinade:

• 3 tablespoon honey
• 3 tablespoon oil
• 2 tablespoon mustard, medium hot
• 0.25 teaspoon ¼ chili powder, hot
• 1 teaspoon paprika powder

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Instructions

1. Wash and pat dry the spare ribs, rub with salt, pepper and garlic. Let rest in the refrigerator in a sealable bowl (at least 2 hours, better overnight)
2. Divide into portions.
3. Bring to the boil with plenty of water and at least 2 bay leaves, let them curl very gently for about 50 minutes.
4. Take the ribs out of the water.
5. For the marinade, mix together honey, oil, mustard, chili powder and paprika powder.
6. Preheat the oven to 200 C top and bottom heat.
7. Brush the ribs well with the marinade, place on a wire rack - put some water in the baking sheet (easier to clean).
8. Depending on the desired color, let the ribs become crispy for 15 to 20 minutes.
9. These spare ribs also taste good in the rain when nothing works outside.