Rating
For 4 people:
Marinade:
2 cloves of garlic
1 red chilli pod
15 g fresh root ginger
50 ml oil
0.33 l beer (Pilsen lager)
2 TBSP soya sauce
1 TBSP Worcester sauce
Salt
1 TSP marjoram
1 TSP oregano
1-2 TSP sugar
1 kg spare ribs
Plum glaze:
10 g fresh root ginger
200 ml ketchup
200 g original Aachener Pflümli Plum Puree
1 TBSP vinegar
1 TBSP mustard
Salt, pepper
1 / 2 TSP cumin
Method:
- For the marinade: Peel garlic, remove seeds from chilli and chop both finely. Peel ginger and dice very finely, or grate. Mix thoroughly with oil, beer, soya sauce and Worcester sauce. Season with salt, marjoram, oregano and sugar. Marinate the spare ribs in the mixture, preferably overnight in a freezer bag.
- For the plum glaze: Peel ginger and dice very finely, or grate. Mix ginger with ketchup, original Aachener Pflümli Plum Puree, vinegar, mustard, salt, pepper and cumin. Remove spare ribs from marinade mixture and leave to drain. Preheat oven to 250 °C. Place a tray on the bottom rung to catch juice. Place spare ribs on an oven rack and roast on the second rung from bottom for 12-15 minutes, until well browned. Reduce heat to 220 °C and roast for a further 30 minutes. After 20 minutes, coat both sides of the spare ribs with half of the plum glaze. Reduce the heat to 170 °C. Then coat the spare ribs with the rest of the plum glaze and continue cooking for a further 10-15 minutes. Switch off oven and leave spare ribs to relax for 10 minutes. Serve with a mixed salad.
Preparation time:
90 minutes plus marinating time
