Grilled Pork Ribs in BBQ Sauce

Grilled pork ribs first need the membrane removed from the back so the meat releases from the bone better after roasting. In a bowl, mix the sweet ground paprika, brown sugar, salt, ground black pepper, ground caraway and vegetable oil into a thick paste.

Coat the ribs on all sides with the spice mixture and rub it into the meat. Let them rest for at least 30 minutes, ideally overnight in the fridge, so the spices soak in.

Finely chop the onion and garlic and saute them in a tablespoon of oil in a saucepan until translucent. Add the ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce and Dijon mustard.

Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 15 minutes until it thickens and the flavors meld. Adjust to taste with salt and sugar.

Wrap the ribs in aluminum foil, place them in a roasting pan and roast in an oven preheated to 150 degrees Celsius for about 2 hours, until they soften enough that the bone loosens easily.

Brush a hot grill or grill pan with oil. Unwrap the ribs, brush them generously with BBQ sauce and grill on both sides for 5 to 8 minutes, until the sauce sets and the edges caramelize. Let them rest briefly before serving and brush with the remaining sauce.