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Spare Ribs
No need to wait for a barbecue to enjoy these juicy ribs. They are marinated, then roasted to perfection in the oven. Roasting on a rack allows fat to drip away while cooking
Ingredients
1.5kg pork spare ribs
For the Marinade
1/2 cup no-added-salt tomato sauce
1/4 cup red wine vinegar or cider vinegar
8 teaspoons honey
4 teaspoons salt-reduced soy sauce
1 clove garlic, crushed
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Method
1
In a large pan or cast iron casserole, place ribs with cold water to cover
Bring to the boil; reduce heat to low and simmer for 10 minutes
Drain well
2
To prepare the marinade. in a large shallow glass or ceramic dish, combine the tomato sauce, vinegar, honey, soy sauce, garlic, thyme and cayenne pepper
Mix well
3
Place ribs in the marinade turning to coat
Cover dish and refrigerate for at least 4 hours or overnight
4
Preheat oven to 180°C
Place ribs on a rack in a large roasting pan and cook, basting frequently with pan juices. until browned and tender, about 40 minutes
Serve immediately
Variation
Short Cut: To save time, omit marinating process
Parboil ribs as directed in Step 1
Prepare the marinade as directed in Step 2
Brush ribs with marinade and roast as directed in Step 4, basting occasionally with any remaining marinade throughout roasting
Cooks TipsTo reduce clean-up time, spray the roasting rack with vegetable oil cooking spray before adding marinated meats. Baked-on juices will wash off easily
Vinegar is not just for salad dressings - it acts as a tenderiser in marinades. as a flavouring in sauces and as a natural preservative in pickles and chutneys
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