Deliciously tender thin ribs or as they are also called spareribs. To make them really tender, they are baked for a long time in the oven at low heat. The glaze gives the ribs a really good flavor. Potato salad or coleslaw is a good side dish.
Keep in mind that about 30-35% consists of bone and cartilage. Also, the meat releases some liquid during cooking. Therefore, count on about 300-400 g of thin ribs per portion.
2-3 servings
Approx. 1.2 kg spare ribs
Olive oil
1.5 tsp salt
2 tsp white pepper
1 tbsp onion powder
Preheat oven to 150 °C (302 °F).
Mix all spices in a bowl.
Cut the membrane (if any) on the bone side between the ribs with a knife.
Place the ribs on aluminum foil (large enough). Brush with olive oil and season with the spice mixture on both sides.
Fold the foil and enclose the ribs in a package. Place the ribs meat side up on a baking sheet.
Cook in the oven for about 2.5-3 hours.
Meanwhile…
Glaze
1 can crushed tomatoes 400 g
2 tbsp olive oil
1 tsp black pepper
1 tsp cayenne pepper
2 tsp salt
1 tsp garlic powder
2 tsp pizza seasoning
2 tbsp red wine
2 tbsp liquid honey
Mix all ingredients in a saucepan. Cook over low heat for about 30 minutes so that the glaze thickens.
After about 2.5-3 hours, increase the oven temperature to 220 °C (428 °F).
Fold up the foil and brush on the glaze.
Cook for a further 15 minutes with the foil folded up and the meat side up.
Remove the ribs and let them rest before carving.
