By Anne Oger
- spareribs preferably quite thick
- 400 g per person including the bones...cut into individual lengths of two to four ribs.
- herbs de provence
- coarse salt
- For the marinade:
- 50 g of honey
- 50 g of ketchup
- 50 g of strong mustard
Level of difficulty Easy
Preparation time 35mins
Cooking time 10mins
Cost Budget Friendly
Fill a large pot of cold water add salt and herbs de Provence and heat.
When the mixture boils, gently dip in the ribs, close the pan and cook for 15 to 20 minutes depending on the thickness of the pieces.
Mix the marinade ingredients together. Once the pork has cooled slightly, coat the ribs well with the mixture.
Marinate for 2 hours.
Barbecue or oven grill for about ten minutes, checking you caramelise the pork, but without burning it.
You can also add more marinade in the pork during cooking.