spare ribs

I’m not even going to try to give quantities, since I just sloshed things into a bowl, so if you’ve never cooked ribs this might not be the recipe to start with. On the other hand, it is the kind of forgiving food where sloshing things into a bowl works quite well.

Like all of these rib recipes, the base of the marinade is soy and honey – quite a lot of each. I used Japanese (light) soy sauce, honey, lots of finely chopped/coarsely grated ginger, a few cloves of crushed garlic, a generous squirt of tomato puree, some dark rum, West Indian pepper sauce and smoked paprika.

I think this is nicer with smaller ribs rather than the huge meaty kind. Marinade them for a few hours, then cook in a roasting pan with the marinade for about 1h 40m at 160C. After 45 mins, turn the ribs over. With 10m to go, pour off and reserve the marinade and juices to use as a sauce for those who want it. Stir the ribs around so they’re all piled up and can brown all over.

Eat. It’s good to gnaw the meat off a bone from time to time.

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