 Ingredients:pork spare ribs
Marinade:
3 crushed garlic cloves
25 cl beef broth
25 cl white wine
140 g tomato paste
25 cl orange juice
1 teaspoon oregano
10 cl oil
2 pinch salt
3 tablespoons honey
1 tablespoon mustard
Time: 1 hr 15 min
Directions:1. Mix all the cold ingredients.
2. Prepare the ribs. Remove the fat and trim the spare ribs. Cut in individual servings. Transfer into a (plastic) container and cover with the marinade. Cover with plastic wrap. Marinate the meat for 24 hours in the fridge, frequently turning the pieces.
3. Take the meat out of the marinade and put on a roasting pan. Coat the spareribs with the marinade and put in a warm oven at 180/200 C (356/392 F). Baste the meat every 10 minutes. Half-way through, turn the ribs upside down. Cook on the other side, still basting frequently. If needed, add a bit of marinade. A caramelized crust will form on the spareribs. When finished, arrange and serve with a baked potato. | 
