Too hot for greasy spare ribs? Then try this recipe! Generous amounts of vinegar and beer not only give a lighter taste to the dish but also help beat fatigue. Any summer vegetables are suitable to add, but ones that cook quickly are preferable.

Servings: 4

Cooking time: 50 min


  • 1kg pork spare ribs
  • 1 tsp salt
  • 2 tsp honey
  • 2 pinches black pepper
  • 500cc water
  • 3 laurel leaves
  • 1 bunch celery leaves, chopped
  • 1 tbsp sugar
  • 2 cloves garlic, finely chopped
  • 2 consommé cubes
  • 120cc brown rice vinegar
  • 2 small cans, or 700cc beer
  • Optional: Vegetables, of your preference


  1. Rub salt, honey, and black pepper on spare ribs. Let sit at room temperature for 15 min.
  2. In a heavy pot, fry ribs until surface becomes golden brown. Add water, laurel leaves, celery, sugar, garlic, and consommé, and stew for 30 min on low to medium-low, with lid.
  3. Add beer and vinegar. Stew on medium low for 15 min more, without lid. Turn spare ribs upside down a few times during this process.
  4. If adding vegetables, add them into pot for the last 10 min, and cook with spare ribs.