Pat Whelan’s pork spare ribs
These sweet and sour ribs are the perfect addition to any barbecue
SERVES
4
PEOPLE
PREP TIME
120
MINUTES
COOKING TIME
45
MINUTES
Ingredients
240ml soy sauce
150g brown sugar
60ml balsamic vinegar
60ml tomato paste
60ml orange juice
2 tbsp grainy mustard
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp hot chilli powder
½ tsp cumin powder
Pork spare ribs (allow 4 for each person)
Method
Preheat the oven to 200°C. Combine all the ingredients except the pork and mix well. Heat in a saucepan, stirring constantly until it boils.
Remove from the heat and allow to cool completely. Lay the ribs in a flat dish, cover with the marinade and refrigerate for several hours minimum. Reserve any extra sauce.
Pour any remaining marinade over the ribs and bake for 45 minutes. Finish on the barbecue and serve when cooled to room temperature.
