Spareribs in Honey Sauce

The day before for the marinade, peel the garlic and chop it with the chili peppers. Stir through with oil, soy sauce, Worcestershire sauce and beer.

Season with marjoram, oregano, salt and cumin.

Cut the ribs between the bones so that they still hold together at the top and bottom. Place each rack in a large freezer bag form, dividing the marinade evenly among the bags. Carefully tie the openings shut, being careful not to let the bones pierce the bag! Place the bags on top of each other on a juice pan, weigh them down and let them sit for one night.

The following day, for the honey sauce, stir together the vinegar, honey, tomato ketchup and mustard in a baking bowl. Shake the leftovers in the ketchup bottle with water and add. Season with cumin, pepper, salt and Tabasco. Peel the garlic, chop finely with the chillies and fold in.

Preheat the oven to 250 degrees (gas 5, convection oven 225 degrees). Drain the ribs and place them on the broiler. Spread out a juice pan with aluminum foil and place it on the lowest ledge. Place the broiler on the 2.

Roast the ribs for 12-15 minutes on each side until the meat is brown.

Now reduce the heat to 225 degrees (gas 4, convection oven 200 degrees ) and roast the ribs for another 20 min. in total. Before continuing to roast, brush the top with honey sauce and drizzle with beer, roast for 5 min. Now turn to the other side, from the other side.

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