Spareribs

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the ribs, dab dry and season with salt and pepper. Line the fat pan of the oven with baking paper and spread the ribs on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Clean the chilli pepper, cut in half lengthwise and scrape out the seeds. Wash and finely chop the pod. Mix ketchup, jam, chilli, orange juice and zest.

2. 2

   Season with salt and pepper. Wash parsley, dab dry and chop. Add half to the ketchup and stir in. Wash and chop the oranges. Wash and clean the tomatoes. Arrange 6 cloves of garlic, orange pieces and tomatoes around the spare ribs. Spread the spare ribs with the chilli ketchup. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for another 15-20 minutes. Peel and finely chop 1 clove of garlic. Mix with butter and remaining parsley, season with salt and pepper. Cut bread in half lengthwise and cut into pieces. Put butter in a hot pan and place slices of bread in the butter with the cut edge down and roast until golden brown.

3. 3

   Spread the spare ribs with the chilli ketchup. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for another 15-20 minutes. Peel and finely chop 1 clove of garlic. Mix with butter and remaining parsley, season with salt and pepper. Cut bread in half lengthwise and cut into pieces. Put butter in a hot pan and place slices of bread in the butter with the cut edge down and roast until golden brown. Arrange spare ribs with salad leaves. Add baguette

Nutrition Facts

KCAL
530 kcal

CARBS
41 g

FATS
30 g

PROTEINS
18 g