Ron’s Spare Ribs

Cut the ribs with a kitchen knife into pieces of 3-5 ribs and place in a large bowl.

Peel and coarsely chop the garlic and add to the meat with some salt, pepper and enough olive oil. Leave to marinate for one night.

For the sauce, heat tomato ketchup and red wine vinegar in a saucepan slowly (otherwise the vinegar will evaporate too quickly).

Add honey and mustard powder, chili seasoning, paprika, bell pepper and chopped chilies to taste. Simmer gently for a short time at a low temperature.

Preheat the oven to 200 °C, put a pan with a little water on the bottom (the water prevents the meat from drying out easily and catches the dripping fat and sauce).

Brush the spare ribs with the sauce and place on the oiled broiler. Place in the oven and roast, turning a few times to the other side and repeatedly brushing thickly with sauce.

After 15 minutes, reduce the temperature to 150 °C and finish cooking for 40-45 minutes.

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