A foolproof recipe for ribs in barbecue sauce

Ingredients:

Ribs

• 2.2 kg of pork spare ribs, cut from the loin (4 layers), or spare ribs, cut from the brisket (2 layers)

Barbecue sauce

• 0.5 cups vegetable oil
• 1.5 cups chopped onion (1 large onion)
• 1 tbsp. minced garlic (3 cloves)
• 1 cup (280 g) tomato paste
• 1 cup apple cider vinegar
• 1 tbsp. honey
• 0.5 cup Worcestershire sauce
• 1 cup Dijon mustard
• 0.5 cup soy sauce
• 1 cup (220 ml) hoisin sauce
• 2 tablespoons chili powder
• 1 tbsp. l. ground cumin
• 0.5 tbsp red pepper flakes

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with aluminum foil.
2. Place the ribs on a baking sheet, fleshy side up, and sprinkle them with 2 teaspoons of salt and 1 teaspoon of black pepper. Drizzle each rib with a generous amount of barbecue sauce and cover the ribs loosely with aluminum foil. Bake the loin ribs for 1.5 hours and the brisket ribs for 1 hour and 45 minutes, until the ribs are very tender when pierced with a fork. As soon as you remove the ribs from the oven, generously brush them with barbecue sauce again. Grill immediately or refrigerate for later.
3. About 40 minutes before serving, preheat a charcoal or gas grill to medium heat. Once the coals are covered in gray ash, brush the grates with vegetable oil to prevent the ribs from sticking. Place the ribs bone-side down on the grill, cover with the lid (make sure both vents are open!), and grill for 5 minutes.
4. Turn the ribs over, meat side down, cover again, and cook for another 4-5 minutes, until golden brown. Transfer to a cutting board, cover tightly with foil, and let the ribs rest for 10 minutes.
5. Slice the slabs into individual ribs and serve hot with barbecue sauce for dipping.
   
   

   Barbecue sauce

   
   Heat the oil in a large saucepan over low heat, add the onion, and cook for 10-15 minutes, until translucent but not browned. Add the garlic and cook for another minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, and hoisin sauce. chili powder, cumin and pepper flakes.
   
   Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes. Use the sauce immediately or transfer to a container and refrigerate. Can be stored for several weeks.
   Exit: 1.5 l.