Kathrin’s Favorite Costine Spare Ribs’

Blend garlic, chili spice or chutney, peppers, sugar, baking soda, baking powder, cornstarch, sherry, soy sauce and salt in a hand mixer and pour over the costine mold.

Marinate them for one night, better still longer, stirring a few times. Preheat the oven to 200 °C.

Put the meat on the grill and place a drip pan underneath. Put a little bit of water in it (so that the fat that might drip down does not splash and burn). While grilling, brush the meat with the remaining marinade. Arrange on a well-heated platter and garnish with the raw onion rings.

2 tsp. chili spice, or 5 fresh red peppers Costine= pork brisket, spare ribs 150 ml chutney mango, apple, or green tomatoes, respectively

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