Spare Ribs

Using a kitchen knife, cut the spare ribs into pieces of 3-5 ribs each and place in a large bowl. Coarsely chop garlic and add to meat with olive oil. Marinate overnight.

Slowly heat 500 ml tomato ketchup and 3 tablespoons red wine vinegar in a saucepan. Add honey and chili seasoning, pepper and chili to taste. Simmer gently for a short time at low temperature.

Preheat the oven to about 200 °C, place a grease pan or tray with some water at the bottom of the oven (should catch fat and dripping sauce). Brush the spare ribs thickly with the ketchup sauce and place on the broiler.

Turn frequently, brushing again with sauce. After about 45 minutes, reduce the temperature to 150 °C.

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