Sticky & Chilli Spare Ribs

Recipes for: SPARE RIBS (sticky & chilli)

Ingredients:

• 1.5kg racks of meaty pork ribs, cut any way you like
• Method (1)
• 1 small onion, finely diced
• 1 tblsp olive oil
• 1 garlic clove, peeled & crush
• 2 tblsp smoked paprika
• 1 tsp red chilli powder (or to taste)
• 300ml tomato passata
• 2 tblsp tomato puree
• 150ml vinegar (cider/ white wine/ red wine)
• 125g dark muscovado sugar
• Method (2):
• 8 tblsp clear honey (or any fruit jelly – redcurrant, plum, crab-apple)
• 2 red chillies deseeded & finely chopped
• Zest & juice of one lime
• 2 cloves garlic, finely minced
• 2 tblsp soy sauce
• 2.5cm fresh ginger, peeled & minced
• Chopped spring onions (optional)
• 1-2 tsps oil e.g. sesame (optional)

 Method(1) (cook first, then marinade & roast)

1. heat the oven to 150C/ fan 140C.  Put the ribs in a roasting tin in a single layer & just cover with water.  Cover with foil & cook for 1½ hours.  Drain well.
2. meanwhile fry the onion in the oil until soft
3. add the garlic, smoked paprika & chilli powder & fry for 1 minute
4. add the passata, puree, vinegar & sugar.  Bring to a simmer & cook for 10 minutes.
5. turn the oven up to 220C/ fan 200C
6. brush the ribs all over with the sauce and lay on a baking sheet (you can also put them on a rack in a roasting tin, with some water in the bottom)
7. roast for 40 minutes, turning occasionally, and basting with the sauce

 Method (2) (marinade first, then roast)

• in a large bowl, mix all the marinade ingredients, then pour into a large plastic bag
• add the ribs to the bag, shaking to coat thoroughly
• place the bag in the fridge for several hours, or overnight
• heat the oven to 200C/ fan 180C/ gas 6
• place the ribs in a roasting tin, tip over the sauce & roast for 35-40 minutes, turning occasionally & basting in the juices
• if the ribs are large, they may need longer.  Cover with foil for the first half of the cooking time

 What else you need to know:

1. these recipes are pretty flexible – you can make the sauce as hot & spicy as you like, and also thick & sticky or more runny
2. if the ribs are in racks, it’s a good idea to carve them into individual ribs before serving
3. you’ll need finger bowls, lots of napkins & and a rubbish bowl
4. good on their own, or with chips, oven-roasted potato wedges, baked potatoes or rice
5. scatter freshly-chopped spring onions & red chillies to serve