Spare ribs in barbeque sauce
Buying a big slab of belly pork has many advantages. The sublime melt in the mouth flavours that a slow cooked joint gives out, should give 2 people at least 3 meals. The first being a roast with tons of tasty crackling, the second incredible sandwiches with home made apple sauce and the third if the joint is not boned wonderful meaty spare ribs. I just knocked together a quick marinade and roasted these for 30 minutes and dressed them with fresh coriander. Seriously these are finger licking good. If you have not roasted a belly joint then fresh spare ribs work well but you will need to increase the cooking time to 45 minutes.
Servings: people
Ingredients
- 13 ml Barbeque sauce tablespoon (£0.05)
- 5 ml Balsamic vinegar teaspoon (£0.03)
- 13 grams Tomato puree tablespoon (£0.03)
- 5 grams Chinese five spice teaspoon (£0.01)
- 5 grams Chilli Flakes teaspoon (£0.04)
- 13 ml Soy sauce tablespoon (£0.08)
- 5 grams Honey teaspoon (£0.03)
- 300 grams Pork spare ribs (£1.95)
- 10 grams Fresh coriander 2 teaspoons (£0.20)
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Prep Time: 10
Cook Time: 30 minutes
- Separate the ribs. Then in a bowl mix all the ingredients together. Add the ribs ensuring they are all coated in the marinade.
- Slam in an 175 degree oven for 30 minutes. Dress with fresh coriander and serve.
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