Ingredients 1 kg pork ribs 2 clov. garlic 1 tbsp mustard 2 tbsp brown sugar 2 tbsp ketchup 1 tbsp soy sauce 2 tbsp white vinegar or rice vinegar 1 tbsp salt Pepper FOR THE BBQ SAUCE 2 tbsp vegetable oil 1/2 small onion 3 clov. garlic 1¼ cup ketchup 1/3 cup water 1 tbsp Worcestershire sauce 2 tbsp smoked paprika 2 tbsp brown sugar 1 tbsp honey 1 tbsp molasses Salt Pepper 1 tbsp vinegar 1 tbsp mustard TAGS MEAT PORK MAIN COURSES TSIKNOPEMPTI BARBEQUE WHAT TO COOK TODAY Ingredients 1 kg pork ribs 2 clov. garlic 1 tbsp mustard 2 tbsp brown sugar 2 tbsp ketchup 1 tbsp soy sauce 2 tbsp white vinegar or rice vinegar 1 tbsp salt Pepper FOR THE BBQ SAUCE 2 tbsp vegetable oil 1/2 small onion 3 clov. garlic 1¼ cup ketchup 1/3 cup water 1 tbsp Worcestershire sauce 2 tbsp smoked paprika 2 tbsp brown sugar 1 tbsp honey 1 tbsp molasses Salt Pepper 1 tbsp vinegar 1 tbsp mustard Instructions FOR THE MARINADE Place all the marinade ingredients for the pork ribs in a bowl, mix them together and coat the meat on both sides. Cover and refrigerate for 1 to 4 hours. Preheat the oven to 200ºC (400ºF) on the fan setting. Set a rack inside a roasting pan and place the meat on it so that the meat side faces up and the bones sit underneath. Roast for 10 minutes, brush with the BBQ sauce, continue roasting for another 10 minutes and brush again. At the end, turn on the grill for 2-3 minutes so the surface caramelizes. FOR THE BBQ SAUCE Cook the onion in the oil for 4-5 minutes over low heat. Add the garlic, either finely chopped or whole, and let it cook in the oil for 1 minute, then add the remaining ingredients and simmer for 15 minutes until the sauce thickens. Store it in sterilized jars. Serve with lemony potato salad. TAGS MEAT PORK MAIN COURSES TSIKNOPEMPTI BARBEQUE WHAT TO COOK TODAY
