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Ingredients

  • 15kg spare ribs
  • Marinade
  • 3 tbsp paprika powder
  • 2,5 tbsp cumin seeds
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 3 tbsp chilli powder
  • 3 tbsp oregano
  • 4 tbsp coarse sea salt
  • 4 tbsp brown sugar
  • Barbecue sauce
  • 900ml tomato ketchup
  • 150ml Worcestershire sauce
  • 8 tbsp caster sugar
  • 3 tbsp strong French mustard
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 4 sprigs thyme
  • 850ml water
  • 1,5kg Steakhouse Fries 9x18
  • 1kg coleslaw

Preparations

Grind the ingredients for the marinade with a mortar. Rub the spice mix into the spare ribs. Leave them to marinate for at least 3 hours. Preheat the oven to 190⁰C (convection 170⁰C). Place the ribs curved side up on the baking sheet and pour about 1cm of water onto the baking sheet. Cover the spare ribs with aluminium foil and cook in the oven for about 2½ hours. Simmer the ingredients for the barbecue sauce gently for about 30 minutes until they form a shiny sauce. Remove the sprigs of thyme and thin the sauce with a little water if necessary. Brush the ribs with the barbecue sauce and briefly put them on the barbecue or under the grill until nice and shiny.
Fry the Steakhouse Fries 9x18 for 3 to 4 minutes at 175°C. Serve them with the spare ribs. Garnish the dish with coleslaw and barbecue sauce.

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