Chargrilled Sweet and Sour Spare Ribs


Serves 4-6

Cooking time: 15-20 minutes
The classic spare rib dish in quicksharp time – boil the ribs
before you marinate them to tenderise them and reduce
the grilling time.
2 lb / 1 kg spare ribs
2 tablespoons brown sugar
2 tablespoons runny honey
2 tablespoons lime juice
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 red onion, finely chopped
Separate the ribs with a cleaver, if necessary (your butcher
will do this for you if you ask him nicely), and add them to
a large saucepan of boiling water. Simmer the ribs for
25-30 minutes, or until the flesh begins to separate slightly
from the bone. Drain the ribs and leave them on kitchen
towel to cool.
While the ribs are boiling away, prepare the sweet and sour sauce. Do this by heating together in a heavy
saucepan the onion, garlic, ginger and chillies in a little vegetable oil over a medium heat. When the onion begins
to soften (after 5 minutes or so), add the brown sugar and paprika. Continue to heat until the mixture bubbles a little.
Next 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. 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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