Spare Ribs, Perfectly Marinated
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg ribs, (peeled ribs)
For the marinade:
- 200 ml tomato ketchup
- 150 ml white wine vinegar or red wine vinegar, depending on what is there)
- 125 ml honey
- 100 ml cola
- 0.5 teaspoon ½ salt
- 2 garlic clove (s), pressed through (alternatively 1/ teaspoon garlic powder)
- 1 large onion (s), diced (alternatively /2 teaspoon onion powder)
- Chili powder
Print Recipe
Pin Recipe Instructions
- Put the ingredients for the marinade in a saucepan, bring to the boil and simmer on low heat for 30-40 minutes.
- Meanwhile, cut the peeled ribs into suitable portions, approx. 2-4 bones each, and lay out in a large shape with the bone side down, depending on the size of the shape, it can also be 2 layers. Season the marinade to taste and then distribute it completely over the ribs. Leave to soak in the refrigerator for 1-2 hours, turn the ribs halfway through and make sure that the marinade is everywhere.
- Preheat the oven to 150 ° C top / bottom heat, add the ribs including the marinade and fry for about 2 hours on the middle rack. Turn halfway through. After 2 hours, set the oven to 200 ° C and fry the ribs while being watched until golden brown for another 15-20 minutes.
- Thanks to the completely spread out marinade, the ribs stay juicy on the inside and crispy on the outside! Enjoy with tzatziki, baked potatoes and salad.
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