Ingredients for 4 Portions
For the marinade:
6 Chili pepper (s), red
125 ml Oil (sunflower or corn oil)
4 tablespoons Soy sauce
2 tablespoons Worcestershire sauce
500 ml Beer, dark
½ tsp Salt
1 tsp Marjoram
1 tsp Oregano
5 Garlic clove (s)
1 ¾ kg Ribs (spare ribs, the best two pieces)
For the sauce:
300 ml Ketchup
300 ml Honey
1 tbsp Vinegar
2 tablespoon Mustard
Salt and pepper
2 tablespoons Tabasco
2 Garlic clove (s)
2 Chili pepper (s)
Preparation
Marinade:
Peel and finely chop garlic with chili peppers. Stir in oil, soy sauce, Worcestershire sauce and beer. Season with salt, marjoram and oregano.
The ribs between the bones cut through so that they stick up and down yet. Each rib pieces in a large freezer bag type, close to evenly distribute the marinade and the bag. Be sure that the bones do not pierce the bag. The bags lay stacked in a bowl in the refrigerator, complain and take 10-12 hours.
Honey Sauce:
Ketchup, honey, vinegar and mustard in a bowl. Season with salt, pepper and Tabasco. Peel the garlic, chop finely with chili peppers and stir.
Preheat the oven to 250 C (gas 5, fan 225 C) preheated. The ribs dripped onto the fire grate and 2 on the Plug-in strip from bottom in the oven. Set to the lowest bar, a juice cup. The ribs of each side about 15 minutes "bake" until the meat is brown. Then reduce the temperature to 225 C and cook the ribs for 20 minutes in total. This turn every 5 minutes and brush the top with each honey sauce and sprinkle with a little beer. Then the temperature to 175 C and reduce brush the ribs with the remaining honey sauce. The rest of the beer pour the juice in pan and fry the ribs for 10 minutes. In the off oven then take another 5 minutes with oven door open slightly to let.
Before serving, cut into pieces.
Preparation time: 30 min
Resting time: about 12 hours
