Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil in a large pot. Wash spare ribs under cold running water and remove the silver skin. (no idea how this works
Add ribs to boiling water (they should be completely covered with water!), bring to the boil again and simmer at low to medium heat for about 1 1⁄2 hours.
For the BBQ sauce, peel and finely chop the onions, garlic cloves and ginger. Heat the butter in a pot. Sauté the onions, garlic and ginger in it. Add sugar and caramelise lightly while stirring (takes only 1-2 minutes).
Take the pot briefly off the stove. Stir in vinegar, ketchup and Worcester sauce. Bring everything to the boil. Simmer at medium heat for about 15 minutes. Important: Stir from time to time. Season with salt, pepper and sugar.
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. Lift spare ribs out of the water with a skimmer and drain well. Then cut them into 8-10 cm wide pieces between the ribs and place them on the baking tray.
Spread the top and bottom sides with 3⁄4 of the BBQ sauce. Works well with a brush. Roast spare ribs in a hot oven for approx. 45 minutes. After approx. 20 minutes, brush with more sauce and continue cooking.
Serve spare ribs with remaining BBQ sauce. Serve with a crisp salad with raspberry dressing (see recipe overview).