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Glazed Pork Spareribs
2kg meaty pork spareribs
Basting Sauce
2 tbspn olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tbspn grated fresh ginger
1 cup tomato puree
2 cups unsweetened pineapple juice
1/3 cup brown sugar
3 tbspn golden syrup
2/3 cup cider vinegar
2 tbspn worcestershire sauce
2 tspn mustard powder
1 tspn ground cumin
1/2 tspn salt
1/4 tspn cinnamon and cayenne
1/4 cup bourbon whiskey - optional
Cut the ribs into slabs to fit in a large saucepan. Cover with cold water, add 1 teaspoon of salt and bring to the boil. Skim the surface and reduce the heat to a simmer. Cook for 30 minutes. Drain and set aside to cool.
Basting Sauce
Heat the oil in a saucepan and cook the onion, garlic and ginger until tender. Add all the remaining ingredients and simmer until reduced by half, about 30-40 minutes. Cool.
Put the ribs in a large dish and pour over the sauce. Cover and regrigerate for up to 2 days.
To Cook
Allow the ribs to come back to room temperature before cooking. Take them out of the marinade and scrape off the excess. Put the marinade in a bowl. Grill the ribs on a lightly greased barbecue over a moderate heat. Turn and brush with sauce several times until they are tender and well glazed. Discard any remaining sauce.
Serve the spareribs with baked potatoes and sourcream plus a crisp green salad. Serves 6. |
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