Food recipes
Spare Ribs
Spare Ribs
Ingredients:
2 lb / 1 kg spare ribs
4 tablespoons pineapple juice
2 tablespoons brown sugar
2 tablespoons runny honey
2 tablespoons lime juice
2 tablespoons concentrated tomato purée
2 small red chillies, seeded and finely chopped
2 garlic cloves, finely chopped or crushed
2 teaspoons fresh ginger, peeled and finely chopped
1 teaspoon paprika
1 red onion, finely chopped
Directions:
111110000055555
THE BBQ & CAMPFIRE RECIPE BOOK
Separate the ribs with a cleaver, if necessary (your butcher
will do this for you if you ask him nicely), and add them to
a large saucepan of boiling water. Simmer the ribs for
25-30 minutes, or until the flesh begins to separate slightly
from the bone. Drain the ribs and leave them on kitchen
towel to cool.
While the ribs are boiling away, prepare the sweet and
sour sauce. Do this by heating together in a heavy
saucepan the onion, garlic, ginger and chillies in a little
vegetable oil over a medium heat. When the onion begins
to soften (after 5 minutes or so), add the brown sugar and
paprika. Continue to heat until the mixture bubbles a little.
Next add the pineapple juice, honey, lime juice and tomato
purée and continue to heat until the mixture bubbles and
thickens. Allow this mixture to cool then add it to the ribs,
laid in a shallow dish, carefully turning the ribs so that
they become evenly coated.
Cook the ribs directly on the grill over hot coals or
embers for 15-20 minutes, or until they are crispy and
golden, turning occasionally and basting frequently with
the remaining sauce.
111110000066666
RIBS
TTTTTeeeeexxxxxaaaaannnnn SSSSSpppppaaaaarrrrreeeee RRRRRiiiiibbbbbsssss
SSSSSeeeeerrrrrvvvvveeeeesssss 66666-----88888
CCCCCooooooooookkkkkiiiiinnnnnggggg tttttiiiiimmmmmeeeee::::: 6666600000-----9999900000 mmmmmiiiiinnnnnuuuuuttttteeeeesssss
These take an age to cook and aren’t really suitable for
the smaller, brazier-type barbecues, but they’re great for
campfires and larger barbecues, and they make an
awesome sticky mess that’s as delicious slurped off fingers
as it is on the ribs themselves.
Ingredients:
2 lb / 1 kg spare ribs
4 tablespoons pineapple juice
2 tablespoons brown sugar
2 tablespoons runny honey
2 tablespoons lime juice
2 tablespoons concentrated tomato purée
2 small red chillies, seeded and finely chopped
2 garlic cloves, finely chopped or crushed
2 teaspoons fresh ginger, peeled and finely chopped
1 teaspoon paprika
1 red onion, finely chopped
Directions:
111110000055555
THE BBQ & CAMPFIRE RECIPE BOOK
Separate the ribs with a cleaver, if necessary (your butcher
will do this for you if you ask him nicely), and add them to
a large saucepan of boiling water. Simmer the ribs for
25-30 minutes, or until the flesh begins to separate slightly
from the bone. Drain the ribs and leave them on kitchen
towel to cool.
While the ribs are boiling away, prepare the sweet and
sour sauce. Do this by heating together in a heavy
saucepan the onion, garlic, ginger and chillies in a little
vegetable oil over a medium heat. When the onion begins
to soften (after 5 minutes or so), add the brown sugar and
paprika. Continue to heat until the mixture bubbles a little.
Next add the pineapple juice, honey, lime juice and tomato
purée and continue to heat until the mixture bubbles and
thickens. Allow this mixture to cool then add it to the ribs,
laid in a shallow dish, carefully turning the ribs so that
they become evenly coated.
Cook the ribs directly on the grill over hot coals or
embers for 15-20 minutes, or until they are crispy and
golden, turning occasionally and basting frequently with
the remaining sauce.
111110000066666
RIBS
TTTTTeeeeexxxxxaaaaannnnn SSSSSpppppaaaaarrrrreeeee RRRRRiiiiibbbbbsssss
SSSSSeeeeerrrrrvvvvveeeeesssss 66666-----88888
CCCCCooooooooookkkkkiiiiinnnnnggggg tttttiiiiimmmmmeeeee::::: 6666600000-----9999900000 mmmmmiiiiinnnnnuuuuuttttteeeeesssss
These take an age to cook and aren’t really suitable for
the smaller, brazier-type barbecues, but they’re great for
campfires and larger barbecues, and they make an
awesome sticky mess that’s as delicious slurped off fingers
as it is on the ribs themselves.
Printed from https://recipe.bluelayer.org/recipe/69258/spare-ribs