Recipe (english)

BBQ spare ribs

BBQ spare ribs
Quantity Ingredient
900 g Pork Peel Ribs
1,5 l Water
0,5 Onions
Garlic
10 g Ginger
20 g Butter
40 g Brown cane sugar
2 tbsp Apple vinegar
150 g Ketchup
Pepper & Salt
1 tbsp Worcester Sauce

BBQ spare ribs can be prepared with thicker rib, which is fleshier, or with peel ribs of pork. I used the smaller peel ribs for this recipe. You can prepare BBQ spare ribs over the charcoal grill or in the electric grill, whereby the typical smoky taste is achieved only by the charcoal grill. First rinse the peel ribs from the pig under running water to remove any bone splinters. Then cut the peel ribs into portions of about 3-4 ribs. To make the meat particularly tender and juicy when grilling, place the ribs in a soup pot and cover them lightly with water. Place a lid on the pot and bring the water to the boil. Reduce the temperature to medium and simmer the ribs for about 50 minutes. Meanwhile prepare the marinade for the BBQ Spareribs. For this, peel half an onion, a clove of garlic and a piece of fresh ginger and dice as finely as possible. Heat butter in a small saucepan or saucepan and sauté the onions, garlic and ginger, but do not let them brown. Add brown cane sugar and melt in butter. Deglaze with cider vinegar and add ketchup. Let the BBQ sauce simmer at low temperature for at least 30 minutes. Then season with freshly ground pepper, salt and Worcester sauce. Remove the cooked peel ribs from the cooking water with a skimmer and dry with kitchen paper. Place the spare ribs in the BBQ sauce, turn them over and then place them on a lightly oiled grill grid. Grill spare ribs either on the charcoal grill or in the electric grill. In the electric grill insert the BBQ spare ribs on the 2nd rail from above. Grill the first page for about 5 minutes until golden brown, as you can see on the picture above. In between brush with the BBQ sauce again and again. Turn the BBQ spare ribs over and grill from the second side for about 3 minutes. The side dishes are baked potatoes, sour cream and corn on the cob with butter.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
606 kcal
28 g
52 g
29 g

(C)opyright by Marions Kochbuch