- 3 kg Pork Ribs
- 2½ Litres Water
- 3 Bay Leaves
- 2½ tsp Coarse Salt
- 10 Black Peppercorns
- 400 ml Water
- 50 g Butter
- 200 g Sugar
- 50 ml Freshly Squeezed Lemon Juice
- 4 tsp Worcestershire Sauce
- 3 tbsp Dijon Mustard
- 1 tsp Coarse Salt
- 300 g Flutes (Danish Baguettes)
Chop the ribs in smaller pieces (2-3 legs in each), if needed. Place the ribs and water in a large pot and bring to a boil. Remove the foam.
Add the bay leaves, salt and peppercorns. Cover and cook the ribs on a low heat for approximately ½ hour. Take out the ribs and dry them.
Boil water, butter and sugar in a pan (about 21 cm in diameter). Boil the mixture on a high heat without a lid. Occasionally scrape the sugar around the sides into the mixture. Cook the caramel for approximately 13 minutes or until it turns light yellow.
Take the pan off the heat and add the other ingredients. Then boil, stirring the sauce on a low heat and stirring for approximately 5 minutes.
Brush the cooked ribs on both sides with the barbecue sauce. Put them on baking sheets with aluminum foil. Grill the ribs on the top shelf of the oven. Turn them after 2-3 minutes. Brush any remaining barbecue sauce onto them.