Recipe: Sticky Spareribs

Are you having drinks this weekend but have no idea what snacks and drinks to put on the table? Ramon Brugman comes to the rescue with his new cookbook, Borrelbijbel. He shares his favorite recipes and handy tips. Such as these sweet sticky spareribs.

Ramon: “Spareribs so tender that the meat falls off the bone—that’s something to lick your fingers over. With this recipe, you’ll definitely succeed in preparing spareribs like that, provided you stick to the stated cooking times. Also make the glaze, because it makes the spareribs wonderfully sticky.”

How to make sticky spareribs

• Preheat the oven to 160 °C. Cut the spareribs in half so that you have four pieces with approximately 6 ribs each. Mix all the marinade ingredients and rub the ribs with it.
• Place the spareribs in an oven dish, pour in all the marinade and cover the dish with aluminum foil.
• Place the oven dish in the oven and bake the spareribs for 2 to 2 hours and 30 minutes, until tender.
• Remove the oven dish from the oven and let the spareribs cool slightly in the dish.
• Preheat the oven to 190 °C. Mix the cooking juices with the honey. Brush the spareribs with the glaze. Return the oven dish to the oven and bake the spareribs for another 20 minutes, until they have a beautiful sticky coating and are so tender that the meat falls off the bone.
• Let the spareribs cool and cut them into portions of 2 ribs. Put the napkins next to the spareribs.

Title: Borrelbijbel
Author: Ramon Brugman
Price: €33,99
Publisher: Carrera Culinair

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• Recipe: Jack Daniels spareribs
• You can get amazing spareribs from these ten butchers in the Netherlands
• This is how you make the best spareribs