Glazed Ribs

For the marinade, remove the skin from the onion and chop very finely. Bring to a boil in the beer with tomato ketchup, sugar and salt and make five min, then cool.

Coat the ribs with marinade and let them marinate for at least an hour with the lid closed.

In the meantime, make the sauce: prepare tomatoes (ready to cook, e.g. peel, remove woody parts and dirt) and cut into small cubes. Remove the skin from the garlic and chop finely. Cut the spring onions into fine rings.

Heat the oil and sauté the onion and garlic until light yellow. Add tomatoes and sauté briefly. Extinguish with soy sauce, sherry, vinegar and orange juice and cook the sauce on medium fire in about twenty minutes until thick. Season vigorously with salt and freshly ground pepper. Cool.

Season the ribs with salt, place them on a baking tray and roast them in the oven heated to 220 degrees on the second rack from the bottom for about twenty-five to thirty-five minutes, turning occasionally to the other side. Serve warm or cooled with the cooled sauce.

(*) Ripperl – Spareribs, the American name for ribs, marinated in a strong marinade and roasted in the stove or on the broiler are exceptionally popular #nibbles# in the summer months. In many restaurants they are traded as a specialty. They should always be taken from the long breast tip and not approximately from the co

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