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Sticky Spare Ribs


Jane Peter's special recipe for sticky spare ribs




This is a good dish to serve at a party or as part of a meal with BBQ dishes & outdoor food.  You can cook this whole, as a rack.  Alternatively the butcher will chop them for you, including butchers in supermarkets.
1.5 kg pork ribs
2 tbsp honey
2 tbsp soy sauce
6 tbsp redcurrant jelly
3 garlic cloves finely chopped
I” piece ginger about , peeled and finely chopped
2 bird’s eye chillies finely chopped
juice of freshly squeezed lime
Whisk all the ingredients except the pork together to make a marinade.
Place the ribs in an ovenproof tray and cover them in the marinade.  Cover the tray in cling film and leave in the fridge overnight or for at least 2 hours.
Turn the ribs and cover with foil.  Bake in the oven on 170’C / gas 3 for 40 minutes. Raise the temperature to 190’C / gas 5
Remove the foil, turn them and baste. Return them to the oven and continue to cook uncovered for about 40 minutes more, basting every 15 minutes or so.  
They are ready when they are well  done sticky.
Serves 4 – 6