Spareribs with BBQ sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   To loosen the silverskin on the back of the ribs, slide a spoon handle on the second or third rib between the skin and the bone. Gently move the spoon to the end of the ribs to loosen the skin - there should be no cracks if possible.

2. 2

   Peel the silver skin in its entirety from the spareribs. To do this, dip your moistened fingers in salt, because the salt makes it easier to hold on to the skin.

3. 3

   In a large wide pot or roaster, bring 2-3 l of water with 2 teaspoons of salt, peppercorns and bay leaf to the boil. Cut the spare ribs into shorter pieces as desired. Wash the spareribs and put them into the water. The meat should be completely covered. 1-1 1⁄4 Simmer over medium heat for 1 hour.

4. 4

   For the BBQ sauce, peel onions, garlic and ginger, dice finely and sauté in hot butter. Sprinkle 5 tablespoons of sugar over it, caramelise. Deglaze with vinegar, Worcester sauce and ketchup, bring to the boil. Simmer over medium heat for about 15 minutes until thick. Season with salt, pepper and sugar.

5. 5

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Lift spare ribs out of the brew (lift brew; see tip below), drain and place on a baking tray. Spread the tops of the ribs with about half of the BBQ sauce. Roast in a hot oven for approx. 45 minutes, brushing with a little sauce each time.

6. 6

   The ribs are cooked when the meat can be removed from the bone with a fork or when the bones can be turned easily in the meat. The rest of the BBQ sauce, Coleslaw and bread or potato wedges taste good with them.

7. 7

   Tip: Do not pour the rib stock away! A little reduced, it is a great soup base and can also be frozen easily!

Nutrition Facts

KCAL
810 kcal

CARBS
27 g

FATS
50 g

PROTEINS
58 g