Delicious spare ribs with honey and two marinades

Oven Baked Honey Spare Ribs by Didi Maier

(for 4 People)

Preparation time

60 min

Cooking time

50 min

Difficulty level



  • Pork ribs (enough for 4 people)
  • Salt to season

Marinade I:

  • 3dl olive oil
  • 3dl canola oil
  • 2 Tbsp Sambal Oelek chili paste
  • 2 Tbsp grill seasoning
  • 100g ginger, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 50g cilantro, chopped
  • 2 bottles wheat beer

Marinade II:

  • 1l ketchup
  • 2 Tbsp Sambal Oelek chili paste
  • 200ml liquid honey from Honigmayr, ex: Fine Selection Acacia honey
  • 100ml Worcestershire sauce
  • 2Tbsp grill seasoning
  • 4 garlic cloves, peeled and minced
  • 50g ginger, peeled and minced
  • 300ml barbecue sauce


Season spare ribs with salt. Using a blender or food processor, blend all ingredients from the first marinade, except for the beer. Once it is blended add the beer. Marinate the ribs in the sauce and refrigerate for up to 24hrs.
Take the ribs out of the marinade and allow the excess marinade to drain off. Steam the ribs at 90C until tender (3-5 hours depending on size). If you do not have a steam function on your oven, place a pot of cold water in the oven with the ribs and cook accordingly.

In the meantime, blend the ingredients from the second marinade and spread generously over the warm spare ribs. Put the ribs back in the oven this time at 120 degrees fan cooking for 25 minutes. Repeat the marination and cook an additional 25 minutes until finished.

Before serving, season to taste with grill seasoning.