Buttery ribs where the meat falls off the bone.
Ingredients:
1 1/2 kg Ribs (spare ribs), as Babyribs divided into pieces of 4-5 ribs
Spice Mix:
4 tbsp Sugar, brown
1 tbsp Salt
1 tbsp Paprika, sweet and seductive
1/2 EL Freshly ground pepper
1 tbsp Chili powder (depending on the degree of severity less)
1 tbsp Thyme, fresh if possible plucked
For the sauce:
200 ml White wine
3 tbsp Vinegar (white wine vinegar)
1 tbsp Tabasco (WERS not sharp like less)
4 tbsp Honey
4 Garlic clove (s), finely chopped
2 tbsp Worcestershire sauce
2 tbsp Soy sauce
Ingredients:
1 1/2 kg Ribs (spare ribs), as Babyribs divided into pieces of 4-5 ribs
Spice Mix:
4 tbsp Sugar, brown
1 tbsp Salt
1 tbsp Paprika, sweet and seductive
1/2 EL Freshly ground pepper
1 tbsp Chili powder (depending on the degree of severity less)
1 tbsp Thyme, fresh if possible plucked
For the sauce:
200 ml White wine
3 tbsp Vinegar (white wine vinegar)
1 tbsp Tabasco (WERS not sharp like less)
4 tbsp Honey
4 Garlic clove (s), finely chopped
2 tbsp Worcestershire sauce
2 tbsp Soy sauce
Preparation
Working time: about 1 hr Rest time: 1 days / Difficulty: easy / Condensing p.
All the ingredients for the spice mixture mix all together, so that the strong rub ribs split into pieces and let it sit overnight in the refrigerator.
All the ingredients for the sauce and mix well leave in the fridge.
The next day, to pour the liquid collected in the ribs to the sauce and mix well with the magic wand.
Of a roasting cut each piece into 3 length of a baking tray, tie a knot at one end and pour in the ribs. They are beautiful are adjacent.
For the specified amount I need 3 pieces of roasting, who also just good place on a baking sheet.
Baste the ribs with the sauce, tie the hose (the seam of the tube should lie above it) and the hose cut up about 1 inch wide. Bake in oven at 100 degrees for about 2 1/2 hours, then cook for a further hour at slightly higher temperatures (120-150 degrees) finished.
The bones are then visible in the flesh, the flesh dissolves almost goes off the bone, then they are good. Take the Bratschläuche from the oven and let cool slightly.
Cut the Bratschläuche, put the ribs gently lift it up (be careful, they break easily) and set aside. The sauce in a pot and let it boil catch syrupy, about 10 minutes over high heat. Brush the ribs on both sides with the sauce and place on a baking tray lined with baking paper. In the oven under the grill ready grill until the sauce has a nice dark color. Careful, that's pretty fast, so it really remain.
These ribs can be very well prepared, they must, if they are completely cooled before grilling will only back a bit "preheated" (100 degrees) before the grill.
But we like to eat the sauce with a whole EL chili and Tabasco, then it is quite hot, who's not so wish, just take less. I do not need all the sauce to glaze the ribs, we do the rest for dipping happy with it. Of course, the ribs can be grilled and finished on the charcoal grill, but beware, they are really so friable that they almost fall apart.
We love oven baked potatoes, bread and a nice salad. Even on a finger food buffet these ribs were always very fast!
Working time: about 1 hr Rest time: 1 days / Difficulty: easy / Condensing p.
All the ingredients for the spice mixture mix all together, so that the strong rub ribs split into pieces and let it sit overnight in the refrigerator.
All the ingredients for the sauce and mix well leave in the fridge.
The next day, to pour the liquid collected in the ribs to the sauce and mix well with the magic wand.
Of a roasting cut each piece into 3 length of a baking tray, tie a knot at one end and pour in the ribs. They are beautiful are adjacent.
For the specified amount I need 3 pieces of roasting, who also just good place on a baking sheet.
Baste the ribs with the sauce, tie the hose (the seam of the tube should lie above it) and the hose cut up about 1 inch wide. Bake in oven at 100 degrees for about 2 1/2 hours, then cook for a further hour at slightly higher temperatures (120-150 degrees) finished.
The bones are then visible in the flesh, the flesh dissolves almost goes off the bone, then they are good. Take the Bratschläuche from the oven and let cool slightly.
Cut the Bratschläuche, put the ribs gently lift it up (be careful, they break easily) and set aside. The sauce in a pot and let it boil catch syrupy, about 10 minutes over high heat. Brush the ribs on both sides with the sauce and place on a baking tray lined with baking paper. In the oven under the grill ready grill until the sauce has a nice dark color. Careful, that's pretty fast, so it really remain.
These ribs can be very well prepared, they must, if they are completely cooled before grilling will only back a bit "preheated" (100 degrees) before the grill.
But we like to eat the sauce with a whole EL chili and Tabasco, then it is quite hot, who's not so wish, just take less. I do not need all the sauce to glaze the ribs, we do the rest for dipping happy with it. Of course, the ribs can be grilled and finished on the charcoal grill, but beware, they are really so friable that they almost fall apart.
We love oven baked potatoes, bread and a nice salad. Even on a finger food buffet these ribs were always very fast!
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