linkin pork
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp Salt
- 3 kg Spareribs (possibly order 1 week in advance at the butcher's. Better safe than sorry!)
- 4 Onions
- 4 Garlic cloves
- 1 piece(s) (approx. 2 cm) fresh ginger
- 4 TABLESPOONS Butter
- 150 g demerara sugar
- 200 ml Cider vinegar
- 300 g Ketchup
- 200 ml Worcester sauce
- 7-10 Tbsp Pepper
- baking paper
Directions
- 1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil in a large pot. Wash spare ribs under cold running water and remove the silver skin. (no idea how this works
- 2
Add ribs to boiling water (they should be completely covered with water!), bring to the boil again and simmer at low to medium heat for about 1 1⁄2 hours.
- 3
For the BBQ sauce, peel and finely chop the onions, garlic cloves and ginger. Heat the butter in a pot. Sauté the onions, garlic and ginger in it. Add sugar and caramelise lightly while stirring (takes only 1-2 minutes).
- 4
Take the pot briefly off the stove. Stir in vinegar, ketchup and Worcester sauce. Bring everything to the boil. Simmer at medium heat for about 15 minutes. Important: Stir from time to time. Season with salt, pepper and sugar.
- 5
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. Lift spare ribs out of the water with a skimmer and drain well. Then cut them into 8-10 cm wide pieces between the ribs and place them on the baking tray.
- 6
Spread the top and bottom sides with 3⁄4 of the BBQ sauce. Works well with a brush. Roast spare ribs in a hot oven for approx. 45 minutes. After approx. 20 minutes, brush with more sauce and continue cooking.
- 7
Serve spare ribs with remaining BBQ sauce. Serve with a crisp salad with raspberry dressing (see recipe overview).
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