Honey Spare Ribs
Honey Spare Ribs
Serves: to serve 4
Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 hr 45 mins
ingredients
3 lb -
Chinese style pork spare ribs
5 tablespoons - Demerara (turbinado) sugar
1 teaspoon - salt
6 tablespoons - clear honey
3 tablespoons - concentrated orange juice
2 tablespoons - red wine vinegar
2 tablespoons - soy (or Worcestershire) sauce
1 tablespoon - tomato purée
2 tablespoons - Dijon mustard
5 tablespoons - Demerara (turbinado) sugar
1 teaspoon - salt
6 tablespoons - clear honey
3 tablespoons - concentrated orange juice
2 tablespoons - red wine vinegar
2 tablespoons - soy (or Worcestershire) sauce
1 tablespoon - tomato purée
2 tablespoons - Dijon mustard
directions
- Cut the spare ribs into single ribs using a sharp knife or kitchen scissors. Place them into a large roasting tin and sprinkle them with 1 tablespoon of the Demerara (turbinado) sugar and the salt. Place them in a preheated hot oven (Mk 6 - 400ºF - 200ºC) and roast for 30 minutes.
- Place the remaining 4 tablespoons of Demerara (turbinado) sugar plus the honey, orange juice, wine vinegar, soy (or Worcestershire) sauce, tomato purée and mustard into a pan and heat gently until everything has melted together and is bubbling.
- Remove the roasting tin from the oven and pour the sauce over the ribs. Shake the tin well to mix the sauce and the meat juices then return to the oven. After a further 30 minutes, remove the ribs from the oven and turn them over in the sauce. Reduce the oven temperature to Mk 4 - 350ºF - 180ºC and roast for a final 30 minutes or until the sauce has reduced to a thick glaze over the ribs. Serve hot!
