Grilled mini spare ribs with spicy marinade
Spareribs/gegrillte Rippchen sind ein Klassiker des Barbecues. Die Rippchen werden zerteilt und mit einer Gewürzmischung eingerieben. Nach der Marinierzeit werden sie langsam bei Niedertemperatur im Barbecue-Smoker, im Grill mit indirekter Hitze oder im Backofen gegart.
Ingredients
Ingredients
1.5
kg
Spareribs (pork ribs)
2
Bunch(es)
Spring onion
Ginger (optional)
4
Clove(s)
Garlic
2
Piece(s)
Chili peppers, roughly chopped
250
ml
Light soy sauce
1
Tablespoon(s)
Sesame oil
200
ml
Water
2
Teaspoon(s)
Brown sugar
2
Tablespoon(s)
Sambal Oelek
Preparation
1. Have the butcher cut up the ribs (always by bone) or grill them whole and then cut them. Clean and wash the spring onions. Finely grate the white part of the onions and rub the ribs with it. Grate the ginger and press the garlic through a garlic press. Finely chop the green part of the spring onions. Mix the ginger, garlic and green part of the spring onions, chillies, soy sauce, sesame oil, water, sugar and sambal oelek in a bowl to make a marinade.
2. Marinate the ribs in it for at least 10 hours.
3. Before grilling, gently remove any remaining marinade from the ribs, then grill the ribs at a low heat on the edge of the grill for 3-5 hours each.
4. Caution: Do not grill the ribs over direct heat, otherwise the sugar in the marinade will burn. When the ribs are cooked and tender, place them in the middle of the grill and brown over high heat. Brush with the remaining marinade.
