Spare ribs with coleslaw

The ready-marinated spare ribs you buy are far too salty for my taste. In addition, I do not think it is tender enough, so I have found my own method to make it better.

I put it in a long pan in the oven, fill in approx. 2 dl water, take foil over and set it at 100 degrees for approx. 4 hours. Then I have varied a bit in relation to the weather. If it is outside, I have browned it on a foil on the grill and if it is indoor, I have taken off the foil, completely out of the water if it is too much and browned it at 200 degrees. For both methods, I apply Sweet Baby Ray's Hickory & Brown Sugar sauce every 15 minutes, until the spare ribs have a nice, shiny and brown surface. I can guarantee that it is so tender, that it falls off the bones and tastes absolutely beautiful. I usually serve with boat potatoes, which you can find a recipe for further down in the blog and homemade coleslaw.

I make the coleslaw easily by mixing 1 bag of mayonnaise with 1 can of sour cream, the juice of lime, 2 tablespoons sugar, 2 tablespoons HP sauce, 4 tablespoons cucumber mix, 1 tablespoon apple cider vinegar, salt and pepper. For this, I stir in 1 bag of grated carrot and cabbage, but if you want a little more work, you can grate the carrot and finely chop the cabbage yourself.




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