Sweet – Spicy Spare Ribs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 4 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.6 kg spare ribs, plain, unseasoned
- Pepper, coarser
- salt
- 1 bay leaf
- 1 clove (s) if required
For the marinade:
- 10 tablespoon soy sauce
- 10 tablespoon ketchup
- 2 tablespoon honey
- 1 chilli pepper (s), red
- 1 piece (s) ginger, approx. 2 cm
- 1 clove garlic
- salt
- water
Print Recipe
Pin Recipe Instructions
- Divide the raw spare ribs into two ribs, place in a large saucepan and fill with water. Season the whole thing with pepper, salt, bay leaf and clove. Then bring to the boil and simmer for about 30 minutes.
- Drain the spare ribs (tip: you can sieve and degrease the broth and use it as a soup if you add soup vegetables and noodles) and let cool down a little.
- In the meantime, make a marinade. To do this, grate or press the chilli pepper, ginger and clove of garlic (after peeling) as small as possible. Mix with the other ingredients. Add the same amount of water or more to the resulting marinade. Marinate the spare ribs in it - the easiest way to do this is to brush all over with a pastry brush and let it stand for about 4 hours.
- Now preheat the oven to approx. 200 ° C - 220 ° C and bake the spare ribs for approx. 20-25 minutes.
- Tip: Depending on the oven, use top heat, but be careful not to get too dark!
- Alternatively, you can grill the spare ribs on the heated grill from all sides.
- Matching side dishes: Cole slaw (American coleslaw), Asian noodle salad.
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