Fiery \"bone heap\"

Name: Fiery \"bone heap\"
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 3 kg Spareribs (pork ribs); 7-10 Tbsp salt, pepper, 2-4 Tbsp rum; 6 TABLESPOONS Apricot Jam; 4-6 Tbsp Tomato Ketchup; 3 TABLESPOONS + some oil, Tabasco; 7-10 Tbsp Salad leaves

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

3 kg Spareribs (pork ribs)
7-10 Tbsp salt, pepper, 2-4 Tbsp rum
6 TABLESPOONS Apricot Jam
4-6 Tbsp Tomato Ketchup
3 TABLESPOONS + some oil, Tabasco
7-10 Tbsp Salad leaves

Directions

1
simmer ribs covered with salt water for about 40 minutes, skimming more often
2
Mix rum, jam, ketchup and 3 tablespoons of oil. Season with salt, pepper and Tabasco
3
Let the meat cool down a little. Cut into individual ribs. Place them side by side on an oiled fat pan. Coat all around with the marinade. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-40 minutes. Turn after approx. 20 minutes. Serve on salad