Marinated Spare Ribs with BBQ and Cress Sauce

For the spare ribs, wash the ribs and pat dry. Mix oil with salt, cumin and paprika powder. Place ribs in a shallow tin (preferably sealable) and toss well in the spice oil.

Let stand for at least 1 hour. Sear the spare ribs, place in an ovenproof dish and cook in the oven at 200°C for about 20 minutes.

Pour cola over the baleen residue and let it simmer down. Add ketchup and salt to taste. Stir the sour cream until smooth and season with salt and pepper.

Cut and wash the cress and stir into the sour cream.

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