Sticky spare ribs Recipe

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@eatout_southafrica

Sticky spare ribs

This recipe is adapted from the Reader's Digest South African Cookbook printed in 1985. You can use pork or lamb ribs, but, whatever you choose, the result will be rich, sticky and utterly delicious.

Ingredients

12 lamb riblets or 2 small pork racks, about 500g each

For the marinade:

2 cloves crushed garlic

1 x 3cm chunk ginger, grated

1/3 cup (80ml) honey

¼ cup (60ml) fresh orange juice

2T (30ml) red wine or apple cider vinegar

¼ cup (60ml) soy sauce

3T (45ml) tomato sauce

mild curry powder

milled pepper

Method

Bring a pot of water to the boil. Plunge the ribs into the boiling water and cook them for 8 minutes. Meanwhile, mix together the marinade ingredients. Remove the ribs from the water, lay them in a shallow container and marinate for at least 30 minutes. (You can marinate them for up to 6 hours, so now’s the time to pop out for a DVD or, better still, dive into a bubble bath!) Preheat the oven to 180ºC. Roast the ribs for about 30 minutes, until well browned and sticky. You may want to pop them under the grill for a minute or two. Serve with a red-cabbage salad and boiled potatoes.
Tip: Be sure to use the right size baking dish – big enough so that the ribs don’t touch one another and small enough to prevent the liquid from evaporating too quickly.