You'll have to trust me on
this, this is one of the greatest ways of eating ribs with a delicious
combination of heat, saltiness, sourness and the sweetness of the tomato
ketchup, honey and sweet chilli sauce. I brought this recipe back from Singapore
and it's never failed to satisfy!
Ingredients:
Marinade:
2 tablespoons tomato
ketchup
2 tablespoons sugar
1 tablespoon sweet chilli
sauce
very finely diced birds eye chilli or a sprinkle of dried
chillies
1 tablespoon rice wine or sherry
2 tablespoons light
soy sauce
1 tablespoon lemon juice
1 tablespoon
honey
generous amount of ground black pepper
1kg pork
spareribs
Instructions
Mix the
marinade ingredients and marinade the ribs for a minimum of 4 hours, mixing from
time to time.
Remove ribs and place on foil lined baking tray.
Meanwhile heat remaining marinade ingredients in a small frying pan, allowing
the marinade to reduce down to a near syrup-like
consistency.
Place ribs into a hot oven at 200' C and bake for
10 minutes. At this stage ribs can be cooled and if desired the cooking can be
continued on the barbecue outside.
Using the reduced marinade
the ribs can be basted using a pastry brush and continue cooking in the oven at
an increased temperature of 220'C for 20 minutes or until crisp and slightly
charred.
Remove and serve instantly, ensuring burnt fingers but
delicious ribs!!!
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