• 1.2kg Lean Spare Ribs
• 250g Tomato Sauce
• 150g Brown Sugar
• 35ml White Vinegar
• 30ml Honey
• Worcestershire sauce
• 10g Dijon Mustard
• 2 Chilli Peppers, chopped
• 10g Paprika Powder
• 1/2 Onion, chopped
• 2 Cloves of garlic, chopped
• 30g Tomato Paste
• Salt
• 1 Bunch of spring onions, chopped
• Olive Oil

Directions:

1. Light the COBB with a CobbleStone. When the CobbleStone is gray, place the COBB Frying Dish and lid on the COBB and preheat the COBB for 5 minutes.
2. Add some oil to the COBB Frying Dish and fry the onion, garlic and chili peppers. Add the sugar and honey and let it caramelize slightly. Then add the other ingredients, except the spare ribs and spring onion. Bring this to a boil and let it simmer for 10 minutes.
3. Remove the Frying Dish from the COBB and place the Griddle+ on it. Let it warm up with the lid on for 5 minutes. Meanwhile, spread the ribs with half of the marinade.
4. Place the ribs on the Griddle+ and grill the meat for about 45 minutes. Turn the ribs regularly and rub them a few times with the remainder of the marinade.
5. When ribs are cooked, let them sit for another 5 minutes before cutting them into smaller pieces. Garnish with spring onions before serving.