Spare Ribs with Homemade Marinade
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), diced
- 2 tablespoon lard
- 4 tablespoon ketchup
- 5 tablespoon water
- 3 tablespoon Worcestershire sauce
- 2 tablespoon vinegar, e.g., red wine vinegar
- 4 tablespoon lemon juice, freshly squeezed
- 2 tablespoon mustard, medium hot
- 2 tablespoon sugar, brown
- 1 teaspoon basil, dried
- 0.5 teaspoon ½ chili powder
- 2 kg ribs (peeled ribs), meaty
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sweat the onion in hot lard until translucent. Add the ketchup, water, Worcester sauce, vinegar, lemon juice, mustard, brown sugar, basil and chili powder and cover and simmer for about 20 minutes.
- Place the spare ribs in a dripping pan lined with aluminum foil and lightly season with salt and pepper. Cook in an oven heated to 180 ° C (bottom and top heat) for 45 to 60 minutes (depending on the thickness of the meat).
- Then brush with the sauce. Increase the heat in the oven to 220 ° C and cook for another 10-20 minutes. Brush with the sauce every now and then.
- A fresh salad and fresh bread tastes good with it, but of course also French fries or the like. The marinade can also be used as a dip for fondue or other grilled dishes.
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