- ribs of a young piglet - 1.8 Kilogram
- crushed garlic - 5 Zubchikov
- white sugar - 1 st. a spoon
- paprika - 1 st. a spoon
- salt - 2 teaspoons
- Ground black pepper - 2 Teaspoons
- chili powder - 2 teaspoons
- Ground Cumin - 2 Teaspoons
- dark brown sugar - 1/2 cup
- cider vinegar - 1/2 cup
- ketchup - 1/2 cup
- chili sauce - 1/4 cup
- Worcestershire sauce - 1/4 Cups
- lemon juice - 1 st. a spoon
- chopped onions - 2 Art. spoons
- dry mustard - 1/2 teaspoons
Preheat the oven to 300 degrees Fahrenheit (150 degrees C). Place the ribs on a shallow grate in the brazier. Sprinkle ribs with 4 cloves of garlic. Close the lid and bake 2 1/2 hours. Slightly cool. In a small bowl, combine sugar, pepper, salt, black pepper, chili powder and ground cumin. Rub spices into chilled fins. Close the lid and put in the fridge overnight. In a small saucepan mix the sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, 1 clove of garlic. Cook on medium-low heat, open for about 1 hour. Preheat the grill over medium heat. Place the ribs on the grill. Cover, cook on the grill for about 12 minutes, drizzle with sauce, leave until well roasted. Serve with the remaining sauce.
Servings: 8