Saturday, April 2, 2011

Pork ribs and the very best barbecue sauce of the universe!

Today was the first real warm day of spring in Berlin. 
Me and Wil bought plants and seeds and prepared our balcony for spring and summer. 
Tomatos, basil, chive, thyme, radish and even soybeans...we've been busy planting and cannot wait for everything to sprout! Hopefully this year we will be luckier with our ras-, black- and strawberries as well.

Anyway, first warm day also means 
Therefore we cleaned our hibachi, got the coal ready, bought 2 kilos of pork ribs and I dug out my:
(not existing) recipe for 
which is simply made by mixing ketchup, worcester sauce, maple syrup, orange juice, soy sauce, vinegar, beer, hot sauce, smoked and fried bacon bits, chopped onion, salt and pepper, and some brown sugar.

Just start with the ketchup and slowly add all the other ingredients until the taste makes sense and it's not too sour, not too salty and not too sweet, but still thick enough to stick on the meat.
You can add some starch dissolved in water to the boiling barbecue sauce to thicken it.
No, you don't necessarily have to boil it. I just did it in order to reduce and thicken the sauce...

I marinated the meat in the barbecue sauce for at least 1 hour (4 hours are better, overnight is perfect) then cooked it in our gas oven at its lowest (150 degrees celsius) for about 90 minutes  or until the meat almost comes off the bones.
In between I drizzled some of the barbecue sauce over the meat.
After that we threw it on the barbecue.

Don't panic if the meat turns black. 
That's just the burning sugar in the sauce.
It's definitely not healthy but it tastes sooo incredibly good!
Me and my partner Wil  both came to the conclusion that burned barbecue sauce is one of the best tasting things in the world.

We served the ribs with more  (reduced) barbecue sauce, drank cold beer and ate until we felt slightly nauseous.

Guess that's the price you
have to pay for good hearty food...

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