Spareribs

Ingredients

• 2 kg pork ribs (pre‑cooked)
• 2 onions
• 2 Garlic cloves
• 2 tbsp oil (≈2 g)
• 100 ml meat broth
• 0.5 untreated orange (juice)
• 2 tbsp ketchup (≈30 g)
• 2 tbsp tomato paste (≈30 g)
• 1 tsp liquid honey
• 1 tbsp sharp mustard
• 2 tbsp soy sauce (≈30 ml)
• 1 tbsp Worcestershire sauce
• 1 tbsp paprika powder
• 0.5 untreated lemon (juice)
• 1 tsp freshly grated ginger
• Salt
• Tabasco
• ground pepper

Instructions

1. 1.

   Wash the ribs, pat dry, place in a pot and cover with water; bring to a boil over medium heat. Peel and halve one onion and one garlic clove, add them to the water. Simmer for about 30 minutes. Dice the second onion and sauté it in a pan with oil until translucent.

2. 2.

   Peel the remaining garlic and squeeze into the pot. Deglaze with broth and orange juice, reduce slightly. Remove from heat and whisk together ketchup, tomato paste, honey, mustard, soy sauce and Worcestershire sauce in a bowl. Add paprika powder, lemon juice and ginger; season the sauce with salt, Tabasco and pepper.

3. 3.

   Remove the ribs from the liquid and place on a hot grill. Brush with barbecue sauce and grill for 15–20 minutes, turning occasionally and basting with more sauce. After grilling, separate into individual ribs and serve on plates. Offer coleslaw on the side if desired.