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Sweet hot roasted spare-ribs

 from Jane's Cook Book


This makes a tasty supper.  If you buy a pork loin for a roast, ask the butcher to bone it and then cut up the ribs for you.  There won’t be any charge and it always feels like a free meal.  Loin ribs have quite a bit of meat left on them. 

  1. Pre heat oven to 200’C/gas 6. Lay ribs out on a rack over a roasting tin and roast for 30 minutes.  The rack is important because they drain as they cook.
  2. While the ribs are roasting, make the sauce. Cook the onions in the olive oil until soft but not browned.  Add all the other sauce ingredients to the pan and turn up the heat, stirring until it starts to bubble.  Reduce the heat and simmer for 10 minutes.
  3. Remove the ribs from the oven and drain away the fat that has collected in the tin. Tip the ribs into the tin and pour the sauce over them.
  4. Reduce the temperature to 180’C/gas 4 and cook the ribs for 11/4 hours until tender, turning them occasionally.  They will turn sticky & slightly charred.

Serve with a stir-fry or a spicy rice dish & crispy salad.  Or even chips. 

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