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Tender ribs

Tender Ribs that Fall Off the Bone

Tender Ribs that Fall Off the Bone – A Year-Round Delight
These spareribs are perfect any time of year! After a flavorful marinade and slow cooking in the oven, the meat becomes so tender it falls right off the bone. For those who prefer not to use a grill, they can also be crisped up in the oven – ideal for cooler days. Whether at a summer BBQ or cozy indoors, these ribs are sure to impress every time!
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Prep Time 50 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours 5 minutes
Course BBQ, Grilled Dish, Main Course, Oven Dish
Cuisine American, BBQ, International
Servings 4
Calories 2434 kcal

Ingredients
  

  • 3 kg Pork Spareribs
  • 300 ml tomato ketchup
  • 150 ml apple juice
  • 150 ml honey
  • 3 medium onions, diced
  • 3-4 garlic cloves, crushed
  • 2 ½ tablespoons brown sugar
  • ½ teaspoon ground ginger (or 1 teaspoon if you like more ginger)
  • 5-6 dashes of Tabasco (adjust to taste)
  • 3 teaspoons black pepper
  • Salt to taste
  • 3 tablespoons Worcestershire sauce
  • 7 tablespoons soy sauce
  • 3 teaspoons medium mustard
  • 7 tablespoons dry red wine
  • 1 teaspoon garlic powder
  • 100 ml barbecue sauce

Instructions
 

  • Preparation
    Ingredients for tender ribs
  • Prepare the Marinade:
    Combine all ingredients (except the spareribs) in a pot and mix well.
    Make the marinade
  • Simmer over medium heat for about 30 minutes until slightly thickened.
    Simmer the marinade for tender ribs
  • Taste and adjust seasoning, adding more Tabasco, garlic, or other spices as desired.
  • Prepare the Spareribs:
    While the marinade is simmering, wash and pat dry the spareribs.
    Cut the ribs into portions of about 6 bones each.
    Prepare and divide the ribs
  • Marinate the Spareribs:
    Generously brush the spareribs on both sides with the cooled marinade.
    Place the marinated spareribs in a sealed container or wrap in plastic wrap and let them marinate in the refrigerator overnight.
    Brush the ribs with the cooled marinade
  • Cook the Spareribs:
    Preheat the oven to 150°C (300°F) using top and bottom heat.
  • Lay out aluminum foil (double layer recommended) and wrap the marinated spareribs into foil packets.
    Lay the ribs on aluminium foil and brush with marinade, then seal as a parcel
  • Place the foil-wrapped spareribs on a baking tray with the bone side down and cook in the oven for about 3 hours (cooking time may vary depending on the thickness of the ribs).
    Place the foil-wrapped spareribs on a baking tray with the bone side down and cook in the oven for about 3 hours (cooking time may vary depending on the thickness of the ribs).
  • Grill the Spareribs:
    After baking, let the spareribs rest for a few minutes, then unwrap.
  • Place the ribs on a hot grill and brush with any remaining marinade.
    Grill until crispy on both sides, allowing the ribs to become tender and easily fall off the bone.
    Place the cooked ribs on the hot barbecue and brush again with the remaining marinade.
  • Serve:
    Serve the spareribs hot off the grill.
    Tender ribs
  • Bon appétit!
    Tender ribs that fall off the bone.

Notes

The ribs can easily be finished in the oven. After slow-cooking, unwrap the ribs from the foil and place them on the oven rack. Place a baking sheet underneath to catch any dripping marinade. Then set the oven to a high grill setting and grill the ribs for about 10–15 minutes until they have a nice, crispy crust. This way, they’re perfectly prepared even in cooler weather!

Nutrition

Calories: 2434kcal | Carbohydrates: 92g | Protein: 119g | Fat: 176g | Saturated Fat: 57g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 64g | Trans Fat: 2g | Cholesterol: 600mg | Sodium: 1765mg | Potassium: 2325mg | Fibre: 2g | Sugar: 78g | Vitamin A: 468IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 8mg
Keyword Meat, Ribs, Spareribs, Tender
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