Oven spareribs

mains pork

It’s important to take your time when preparing spareribs. The slower the meat cooks, the softer and tastier it becomes. The goal is to make it fall of the bone, because what’s better than that?

If you want to prepare these spareribs on the barbecue, pre-cook them in the oven, and finish them on the barbecue. Of course, they can also be prepared on the barbecue with indirect heat.

Also see https://www.devleesboerderij.nl for fresh (not frozen!) quality meat delivery in The Netherlands.

Serves: 2

Ingredients

  • 1 kg spareribs

  • 50 ml sweet soy sauce (Kecap)

  • juice of 1 lemon

  • 2 tbsp brown sugar

  • 2 cloves of garlic

  • 2 tbsp tomato puree

  • 1 tbsp Worcester Sauce

  • 1 tbsp mustard

  • 0.5 tsp paprika

  • 2 tbsp olive oil

  • salt

Directions

  • Remove the membrane from the spareribs. Cut off any loose pieces of bone, and generally clean up the spareribs. Optionally halve the spareribs, and wash them with water from the tap to remove any remaining grit. Dap dry with paper towels.

  • Prepare the marinade by mixing all the ingredients. Slather the spareribs with the marinade, cover and allow to marinate for at least an hour. For the best results, allow to marinate for a night in the fridge. Keep the leftover marinade.

  • Pre-heat the oven to 130 °C.

  • Arrange the spareribs on an oven tray, on a sheet of baking paper. Place them hollow side down.

  • Pour some water on the oven tray, to generate some steam.

  • Cover the tray in aluminium foil and bake for an hour on 130 °C.

  • Increase the temperature to 170 °C and bake for another hour.

  • Remove the aluminium foil, cover the spareribs with marinade again and bake for 30 minutes. This step can optionally be done on the barbecue