Winter Spice Spareribs

Name: Winter Spice Spareribs
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 7-10 Tbsp salt, pepper; 3 kg Spareribs (possibly order 1 week in advance from the butcher); 4 Onions; 1 walnut-sized piece of ginger; 4 Garlic cloves; 4 TABLESPOONS Butter; 150 g + some brown sugar; 200 ml Cider vinegar; 300 g Ketchup; 200 ml Worcester sauce; 2 Cinnamon sticks; 3 Star Anise; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

7-10 Tbsp salt, pepper
3 kg Spareribs (possibly order 1 week in advance from the butcher)
4 Onions
1 walnut-sized piece of ginger
4 Garlic cloves
4 TABLESPOONS Butter
150 g + some brown sugar
200 ml Cider vinegar
300 g Ketchup
200 ml Worcester sauce
2 Cinnamon sticks
3 Star Anise
baking paper

Directions

1
Bring 3-4 l salted water to the boil in a large pot. Wash spare ribs cold and put them into boiling water (ribs should be completely covered with water). Bring to the boil and simmer at low to medium heat for about 1 1⁄2 hours.
2
In the meantime, peel onions, ginger and garlic for the BBQ sauce. Dice everything finely. Heat the butter in a pot. Fry the onions, ginger and garlic for 2-3 minutes. Add 150 g sugar and caramelise lightly while stirring.
3
Deglaze with vinegar, ketchup and Worcester sauce. Bring to the boil, add cinnamon and aniseed. Simmer over medium heat for about 15 minutes, stirring frequently. Season to taste with salt, pepper and sugar.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Drain ribs and let them drain well. Cut the ribs into 8-10 cm wide pieces between the rib bones and place them on the baking tray.
5
Coat all around with approx. 3⁄4 BBQ sauce. Roast in a hot oven for approx. 45 minutes. After approx. 20 minutes, brush with some more BBQ sauce and continue cooking. Arrange the meat on a plate. Add any remaining BBQ sauce as a dip.