Spareribs with Marinade

Ingredients

• 1.2 kg spare ribs
• 1 onion
• 4 tbsp sugar
• 80 ml apple cider vinegar
• 150 ml dry white wine
• 1 star anise
• 1 bay leaf
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 80 g orange jam
• soy sauce
• 1 tbsp ketchup
• 1 tbsp chili sauce
• 1 tbsp Sesame oil
• Salt

Instructions

1. 1.

   Wash the ribs, pat them dry and split them into individual sections.

2. 2.

   Peel the onion and roughly dice it. In a large pot caramelize the sugar until light brown, then deglaze with a splash of vinegar. Reduce slightly until the sugar is fully dissolved. Add the white wine, remaining apple cider vinegar and 1 l water. Stir in star anise, bay leaf, peppercorns, mustard seeds and onions. Place the ribs into the pot and simmer for about 40 minutes.

3. 3.

   Meanwhile, whisk orange jam with 2 tbsp water in a small saucepan until smooth. Reduce slightly, then strain through a sieve. Mix in ketchup, chili sauce and sesame oil, seasoning with soy sauce to taste.

4. 4.

   Remove the ribs from the broth, let them cool, separate into individual pieces and coat with the prepared glaze. Cover and refrigerate overnight for marinating.

5. 5.

   Preheat the oven to 200 °C (Oven + fan).

6. 6.

   Arrange the ribs on a baking tray lined with parchment paper and bake for about 30 minutes until cooked through. Serve immediately.