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Chargrilled Sweet and Sour Spare Ribs

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Ingredients

Adjust Servings:
1 kg Spare ribs
4 tablespoons Pineapple juice
2 tablespoons Brown sugar
2 tablespoons Runny honey
2 tablespoons Lime juice
2 tablespoons concentrated Tomato puree
2 small Red chillies seeded and finely chopped
2 Garlic cloves finely chopped or crushed
2 teaspoons fresh Ginger peeled and finely chopped
1 teaspoon Paprika
1 finely chopped Red onion

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Chargrilled Sweet and Sour Spare Ribs

Cuisine:

    The classic spare rib dish ready in a snap

    • 50 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    The classic spare rib dish in quicksharp time – boil the ribs before you marinate them to tenderise them and reduce the grilling time.

    Featured image:
    brisket, spare ribs, coleslaw and cornbread
    by mila0506 @ flickr

    Steps

    1
    Done

    Separate the ribs with a cleaver, if necessary (your butcher will do this for you if you ask him nicely).

    2
    Done

    Add them to a large saucepan of boiling water.

    3
    Done

    Simmer the ribs for 25-30 minutes, or until the flesh begins to separate slightly from the bone.

    4
    Done

    Drain the ribs and leave them on kitchen towel to cool.

    5
    Done

    While the ribs are boiling away, prepare the sweet and sour sauce by heating together in a heavy saucepan the onion, garlic, ginger and chillies in a little vegetable oil over a medium heat.

    6
    Done

    When the onion begins to soften (after 5 minutes or so), add the brown sugar and paprika.

    7
    Done

    Continue to heat until the mixture bubbles a little.

    8
    Done

    Add the pineapple juice, honey, lime juice and tomato purée and continue to heat until the mixture bubbles and thickens. Allow this mixture to cool then add it to the ribs, laid in a shallow dish, carefully turning the ribs so that they become evenly coated.

    9
    Done

    Cook the ribs directly on the grill over hot coals or embers for 15-20 minutes, or until they are crispy and golden, turning occasionally and basting frequently with the remaining sauce.

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