Sometimes it’s good to get your hands dirty LOL! And what a better way than with my delicious, finger lickin’ good ribs. Sweet, spicy and a hint of sourness-the perfect flavour combination.
Before I continue here are a few tips to help you make the best ribs possible:
- Before you do anything please do not forget to remove the membrane, unless done so already by your butchers. This will prevent it forming a “leathery” texture that would make the meat virtually unedible. Also, it allows the marinade to penetrate the meat more effectively.
- Try your best to not overcook the ribs
- You aim for multiple layers of flavour so it helps when you have re-glazed them at least once
- Add the glaze later on in the cooking time to prevent it burning before it’s cooked. Otherwise, you’ll end up with something bitter and unpleasant to eat. You just want to end up with the glaze caramelised and the edges slightly crispy.
Ingredients for the marinade
~1.5 kg pork spare ribs
2 spring onions
2 tsp chopped red chilli (in red wine vinegar, you can buy a jar in most supermarkets)
1 scotch bonnet pepper
5 tbsp Worcestershire sauce
3 tbsp cayenne pepper
2 maggi cubes
4 tbsp sweet chilli sauce
3 tsp garlic powder
Massage the marinade into the meat and leave in the fridge for a minimum of 15 minutes, but doing so overnight is preferable.
Ingredients for the glaze
4 tbsp honey
4 ttbsp sweet chilli sauce
3 tbsp distilled vinegar
1 tbsp cayenne pepper
1 tbsp black pepper
pinch of salt
- Preheat the oven to 200 degrees Celsius and remove the ribs from the fridge
- Cover with foil and place into the oven, cook for 50 minutes
- Remove the foil and cover the first layer of glaze and leave to cook for a further 5 minutes
I had mines with some smooth mash and some corn on the cob. I boiled them over the hob for 5 minutes, drained them, drizzled over some melted butter and cooked them in the oven at 200 degrees Celsuis for about 10 minutes.