Spare Ribs

Cut the ribs into pieces (3-5 ribs each) with a sharp kitchen knife and place in a frying pan.

Peel garlic clove, chop coarsely, season with salt, season with pepper and stir through with olive oil.

Coat ribs all over with marinade, pour remaining marinade over them. Cover with cling film and leave to marinate for 10 hours.

For the sauce, stir tomato ketchup and vinegar and heat at low temperature. Mix in honey, chili and mustard, salt, paprika powder and pepper. Simmer the sauce briefly over low heat and remove from the stove.

Preheat the oven to 200 °C. Place a baking tray with a high edge filled with water in the oven (lower rack) so that the meat does not dry out and the fat and sauce are collected.

Brush the rack with oil. Lift ribs out of marinade, drain and brush with sauce. Place on the roasting rack and roast in the oven (middle rack). After about 15 minutes of cooking time, reduce the temperature to 150 °C.

Finish roasting the ribs for approx. 45 minutes, turning them a few times to the other side and always brushing them thickly with sauce.

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