Spicy Spare Ribs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork ribs, belly with a bone
- 3 teaspoons paprika powder
- 10 cloves garlic
- 4 m chilli pepper (s), fresh or from the glass
- salt and pepper
- 0.5 teaspoon ½ chilli flakes
- 10 tablespoon olive oil
- 4 teaspoons honey
- 2 sprigs fresh rosemary
- 2 orange (s)
- 2 lime (s)
Print Recipe
Pin Recipe Instructions
- Please fry slowly, it will be nice and juicy.
- Put all ingredients in a mixing bowl and mix, of course chop the chilli peppers and the garlic.
- Squeeze the limes and oranges and add them to the marinade. Likewise the honey. Add rosemary sprigs. Remove the thick bacon rind from the meat and cut into all 2 bones. Poke bits of meat here and there and * rub * with the marinade. It is best to let it steep in a large frozen bag for 24 hours (store in a cool place).
- Preheat the oven to approx. 180 degrees. (Of course, you can also use it on the grill).
- Roast the meat in the oven for about 25 minutes, covered with aluminum foil. Then pull down the foil and fry for another 30 minutes, regularly pouring the marinade that floats on the baking sheet.
- When the ribs are crispy on top, serve immediately after the specified time.
- A fresh salad goes well with it.
- Grill:
- Turn frequently and occasionally brush with the marinade (brush)
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