Do you like ribs? Then you’re like us! We love them just when the meat is falling off the bone. Here’s another recipe for you.
Preparation time: 30 min.
Preparation time: 2 hrs. 40 min.
Working time; 3 hrs. 10 min.
Meal: Meat, Main courseCountry & Region: American
Keyword: Ribs, spare ribs
- Ingredients for the ribs:
- 2 kg spare ribs St. Louis Cut
- 4 tsp malt vinegar
- 4 tsp. salt
- 4 tsp raw cane sugar
- 4 tsp 9-pepper symphony or other pepper
- 1 tsp cinnamon
- 2 bay leaf
- Ingredients for the glaze:
- 250 ml bourbon
- 125 ml maple syrup
- 125 ml malt vinegar
- 4 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika powder
- 1 tbsp sea salt
Preheat oven to 130°C convection.
Remove the silver skin from the ribs. To do this, simply run the end of a fork under the skin on the back of the ribs and then loosen it. Then you can simply pull it off with a little force.
Mix the dry ingredients of the ribs (except the bay leaves) and spread them over the ribs, massaging them lightly. Then massage the malt vinegar into the ribs as well. Then prepare two roasting tubes and place a strand of ribs and a bay leaf in each one, close them and make a small cut at the top with a pair of scissors so that air can escape and then put the tubes in the oven for just under 150 minutes.
After this time, take the ribs out of the oven and the roasting tubes and place them on a baking tray with baking paper. Put the meat juices in a pan with the ingredients for the glaze and simmer the sauce until it has a syrupy consistency.
Now preheat the oven to the highest temperature and grill function (if available) or top heat.
Now brush the ribs generously with the glaze and place them on the top shelf of the oven. Depending on the power of your oven, it can take quite a while, so keep an eye on the ribs and as soon as they are nice and dark brown, as in the photo, they are done.