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© Stine Christiansen | Foodstyling: Thomas Steinmann
Home Food & Drinks Recipes Cooking Sticky ribs with citrus-herb marinade

Sticky ribs with citrus-herb marinade

Recipe
Grilling and BBQ

Almdudler meets spare ribs – and the result is particularly finger-lickin' good.

Falstaff Editorial Team

Ingredients (4 servings)
250 ml Almdudler
1 orange, squeezed and grated
1 lemon, squeezed and grated
3 cloves of garlic, chopped
60 ml olive oil or vegetable oil
1 tablespoon(s) rosemary, finely chopped
1 tablespoon(s) thyme, chopped
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
1 kg spare ribs
1 tablespoon(s) butter
  • In a large bowl, combine the Almdudler, orange and lemon juice, grated orange and lemon zest, garlic, olive oil, rosemary, thyme, salt and pepper. Mix well. Pour the marinade over the ribs and cover with cling film.
  • Leave to marinate in the fridge for 2 hours or overnight. Before grilling, pour the marinade into a small pan and set aside. Prepare a kettle grill for indirect grilling and heat to around 150 °C.
  • Cover the ribs and leave to cook on the grill away from the heat for 2 hours. The meat should come away from the bone easily after 2 hours.
  • While the spare ribs are cooking, bring the marinade to the boil and reduce by half. Stir in the butter. After the 2 hours cooking time, the spare ribs can now be glazed with a brush and caramelized directly on the grill over a high heat without the lid.

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