Spicy pork spare ribs: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">So easy!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">I really didn't think these were so easy to make, until I tried this out!</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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A very tasty yet economical meal that can be very quickly prepared from [[Pork spare ribs|pork spare ribs]] and a few ingredients. | |||
[[Image:Pork spare ribs marinading.jpg|thumb|right|300px|Marinading - the colour is from the wine and tomato puree]] | [[Image:Pork spare ribs marinading.jpg|thumb|right|300px|Marinading - the colour is from the wine and tomato puree]] | ||
It's a slight variation on the [[Chinese pork spare ribs|Chinese pork spare rib]] recipe. | It's a slight variation on the [[Chinese pork spare ribs|Chinese pork spare rib]] recipe. | ||
Revision as of 16:58, 29 December 2021
This recipe needs advance preparation!
| Spicy pork spare ribs | |
|---|---|
Best recipe reviewSo easy! 5/5 I really didn't think these were so easy to make, until I tried this out! The Judge |
| Servings: | Serves 2 to 3 as a main meal and 4 to 6 as a starter |
| Calories per serving: | 2420 |
| Ready in: | 3 hours 15 minutes |
| Prep. time: | 2 hours 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
A very tasty yet economical meal that can be very quickly prepared from pork spare ribs and a few ingredients.
It's a slight variation on the Chinese pork spare rib recipe.
The marinade looks far too liquid when it's made, but it eventually turns into a nice sticky, tasty coating at the end of the cooking process
The ribs
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.4 kg (3 lb) pork spare ribs
- 2 tablespoons vegetable oil
The sauce
- 3 cloves garlic, peeled and crushed with 1 teaspoon sea salt
- 275 ml (10 fl oz) red wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons tomato puree
- 1 teaspoon chili powder
- 1 teaspoon mustard powder
- 1 tablespoon runny honey
- 2 teaspoons freshly grated ginger
- 1 teaspoon ground ginger powder
- Freshly ground black pepper
Mise en place
- Preheat the oven to 180° C (350° F - Gas 4)
Method
The sauce
- Add all the sauce ingredients to a bowl and whisk into a smooth sauce
- Don't worry, it's quite a liquid mix
- Place the ribs in a deep dish and pour the marinade over them , leave in a cool place for a few hours if you can
The ribs
- Spread the ribs out on a deep oiled baking tray
- Place the ribs on the baking tray and baste with the marinade. A cookery brush is good for this
- Put them on the top shelf of the oven and roast for 45 minutes
- After 45 minutes, pull them out and re-baste them; cook for a further 10 to 25 minutes. They'll be safely cooked after 45 minutes, you're now just waiting for the sauce to cook down and thicken up. Remove them once they are done to your satisfaction.
Serving suggestions
Serve hot with a nice rice dish and a tomato and onion salad
Variations
Keeps the liquid and honey content roughly as the recipe and adjust the spices to suit your taste.
Chef's tip
A honey tip from User:JuliaBalbilla. If you only have normal honey, pop it in the microwave for a few seconds to convert.
To save a little time on the washing-up, use Bake-O-Glide.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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