Spare Ribs

Spare Ribs

Sticky, sweet, tangy and great for a shared feast or barbeque.
Even though there is not that much meat on Spare Ribs, they always seem worth the effort!

1kg pork or beef ribs
2 onions, roughly chopped
1 cup white wine or apple cider 
½ cup apple cider vinegar
2 tablespoons Worcestershire sauce
3 tablespoons maple syrup or treacle
3 tablespoons of tomato sauce or barbeque tomato sauce
3 cloves of garlic, crushed
Juice of 2 lemons or limes
1 tablespoon brown sugar
2 tablespoons plum jam or apricot jam
½ teaspoon salt
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 cup cooked, pulped apple (or tinned apple)

Optional - add some fresh, finely sliced ginger for extra heat

Pre-heat oven to 220°C.

In a large baking tray, add all the ingredients except the ribs.  Combine well, add the ribs and leave to marinate for at least an hour, preferably overnight.
Once marinated, drizzle with olive oil and bake in a hot oven for 30 minutes. 

Baste the ribs well,  then reduce the heat to 175°C and cook for a further hour, or until sauce is reduced, sticky and ribs are well cooked.
Serve with a fresh green salad,  potato salad, coleslaw or as part of a barbeque.

or just tuck in....