Grilled Spare Ribs

Cut excess fat into small pieces, salt the ribs on both sides.

Finely chop the onions and fry in a saucepan with oil until translucent. Dice the bell pepper and add it with vinegar, honey and mustard. Mix well, deglaze with the clear soup, add the oregano, reduce slightly and season with salt and cayenne pepper. The marinade should be quite spicy.

Build a fire in a spot sheltered from the wind, brush the ribs with the marinade and grill them leisurely on both sides for an hour.

Brush with marinade from time to time, cut the ribs in pairs into small pieces and serve with fried potatoes.

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