Pork Spare Ribs in BBQ Sauce
I really have no idea why it’s taken me this long to attempt barbeque ribs. It’s so easy to make (though you have to patient enough to let the meat marinate first), and if eaten straight from the oven, much nicer than the usual reheated variety you tend to get. Recipes for ribs tend to either the Asian or the American. I liked the idea of a combo job which I think works really nicely.
How I made it:
Mix together the following marinade ingredients in a saucepan and heat gently (note these measurements are a guidelines only, you can pretty much make it up as you go along).
- 60ml Soy sauce - 30ml Oyster sauce
- 40ml Ketchup - 15ml Worcester sauce
- 60ml maple syrup or honey - 40ml sherry or red wine vinegar
- 3 garlic cloves, chopped - 2-inch piece, ginger, chopped
- 1tsbp salt - large pinch of chilli flakes
Pour the warmed marinade into a ziploc bag and add 1kg pork spare ribs. Marinate anytime between 1hr to overnight.
Place the ribs in the oven at 180 degrees and cook for about 1 hour, basting occasionally with the marinade (which should be kept warm in a saucepan on the stove). Add a little water to the pan if it becomes too thick
Serve with a spicy garlic dipping sauce.
