INGREDIENTS:

• 1 kg pork spare ribs
• 1 teaspoon tomato paste
• 1 teaspoon sweet soy sauce
• 1 teaspoon balsamic vinegar cream
• 2 tablespoons sunflower oil
• some coriander powder
• some cardamom powder
• 1 garlic clove [minced]
• 2 teaspoons brown sugar or honey
• some oregano
• some vinegar
• 1 medium glass beer
• Salt
• ½ teaspoon corn flour

Method:

To prepare the marinade, mix all ingredients together. Pour half of the marinade mixture over the spare ribs and mix well until the meat is fully marinated. Cover and refrigerate.

Preheat the oven to 200°C and lay the spare ribs on a Pyrex tray. Position the tray on the third (highest) rack of your oven and cook for twenty minutes, turning sides from time to time so that they are evenly cooked on both sides.

Put the rest of the marinade in a saucepan and heat for 5-6 minutes, adding ½ teaspoon corn flour so that the sauce thickens.

When cooked, pour the liquid from the roasting pan over the spare ribs and keep some for the sauce.