Sweet and Sour Spare Ribs
A fabulously sticky sweet and sour marinade makes these ribs next level delicious. They need time to marinate so get started early so you can enjoy them for dinner tonight.
How long will it take?
4 hours
What’s the serving size?
Serves 6
What do I need?
- 2kg pork ribs
- 1 ½ litres beef stock
- 3cm piece ginger, sliced
- 1 garlic clove, peeled
- 1 red chilli
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp light brown sugar
- 2 tbsp clear honey
- 150ml hoisin sauce
- 1 tbsp tomato puree
- ½ tsp chilli flakes
How do I make it?
- Add ribs, stock, ginger, garlic and chilli to a large saucepan and bring to the boil. Reduce heat, cover and simmer for 30 minutes, checking to ensure the ribs are covered. Top up with water if needed. After 30 minutes, remove the ribs from the stock and place in a dish to cool.
- Make the marinade by combining soy sauce, vinegar, sugar, honey, hoisin, tomato puree and chilli flakes in a bowl. Pour the marinade over the ribs and toss to ensure they are well coated. Place in the fridge to marinate for at least two hours.
- Preheat oven to 180C. Line a baking tray with baking paper and spread the ribs out on the tray. Brush over half the marinade and roast for 1 hour, turning a couple of times and brushing with remaining marinade during cooking. If ribs are starting to burn you can cover them with foil.
- Serve ribs with rice or a fresh green salad.
