Ribs from the heavens


Prep time: 60 min
Cooking time: 45 min

Every time I think of ribs, I think of dwarf Gimli’s brilliant line on Lord of the Rings: Fellowship of the Ring. “Roaring fires, malt beer, red meat right off the bone!”. I’m pretty sure he’d be more than happy trying my spare-ribs. It’s a discovery of my mom-in-law, Ellie, and I feel like the entire world should know about this. That way, we all enjoy juicy, soft, and sweet meat that melts in your mouth. Sorry veggies, when the BBQ is on, it’s time for Spare-ribs from the heavens!


  • 2 kg of raw, high-quality spare-ribs 
  • 1 onion
  • 3 cloves of garlic
  • 1 tsp cumin
  • 1 cinnamon stick
  • 1 dl. Tomato ketchup
  • 1 dl. Red or white balsamic vinegar
  • 1 dl. Chili sauce
  • 1 dl. Ketjap Manis soy sauce
  • 1 tbsp Worchester Sauce
  • 2 tbsp coconut sugar
  • 2 dl. Water
  • olive oil, salt, pepper 


Prepare the meat!
The most annoying part of this recipe is preparing the meat properly. First of all, you really need some A-quality meat if you want to do it right. Order a few kilo’s at your local butcher and keep them in the freezer for surprise BBQ parties. If possible, please don’t go for the ones they sell in the supermarket, there’s a high chance you’ll end up eating a sponge rather than having the meat melt in your mouth. So, after you’ve paid the butcher a visit and laid the meat to rest, it’s time to attack it and get the membrane off. It’s that little glazy, white layer that’s on top, and it’ll make all the difference in tenderness of your ribs. It takes some training to get this done right, and even after making it a zillion times it can still be annoying. But trust me: YOU CAN DO IT! Don’t give up! After you’ve succeeded, award yourself with chocolate/wine/whatever, and continue to follow the rest of this recipe. Cut the ribs into pieces of 2 or 3 bones, depending on the size of them. After you’ve done that, it’s time for the marinade.

Marinade & boil ‘em!
Cut the onion in small rings, and the garlic cloves in small pieces, and fry them medium heat in a big pot (remember, you’ll be boiling those kg’s of ribs in it!) in some olive oil. After 2 minutes, right before the onions turn brown, add the cinnamon stick and cumin. Lower the heat, and add all other ingredients (ketchup, balsamic vinegar, chili sauce, Worchester sauce, coconut sugar, salt, pepper). Last, add 2 dl. of water. Leave to boil for about 10 minutes, and then add the ribs. You’ll find that not all of the ribs will be swimming in marinade, so you’ve got to make sure to switch them around so all of them get their dip in marinade. Leave on low heat for about 45 minutes, or 60 if you’re not in a hurry. You can prepare the ribs in the morning and enjoy them at night, as long as you let them properly cool down and place them in the fridge right after. Is the BBQ on? Put those ribs on for a few minutes, rubbing them with what’s left of the marinade in the pot. And Oh-Em-Gee, will you fall in love with these ribs. Told you, ribs of the heavens!


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About Author

Hi there and welcome to my little online world! I'm Danielle, 27 years old and living in Zoetermeer, the Netherlands. Most of the time, you'll either find me behind the laptop writing for my own company DanceWrite.nl, or doing my magic in the kitchen. You see, I've got this thing for food, writing, music and poetry. To me, it's all about the love and passion. Oh, and did I mention food & writing yet? :)

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