Spare Ribs  Recipe

Mediterranean Chargrilled Marinated Pork Spare Ribs

New!

• Allow about 3lb/1.3k. of good meaty spare ribs.
• 12 Large cloves of garlic - skin-on just the tops cut off.
• 6 Bay leaves.
• 2 x 3"/7.5cm. pieces of cinnamon.
• 4 x Star anise.
• 2 tsps. Cumin seeds.
• 4/6 Dried Chillies - to taste.
• About 1/2 a bottle of dry white wine.
• 2 Tbs. Tomate Frito or Tomato puré.
• 2 Tbs. Balsamic vinegar.
• 2 Tbs. Honey.
• 2 tsp. Corn flour/corn starch and cold water to thicken.
• Salt and black pepper.

1. OK - place all your ribs into a large roasting tray.
2. Add the garlic, bay leaves, cinnamon, star anise and chillies.
3. Then sprinkle with cumin seeds and add the wine.
4. A little Salt and black pepper.
5. Now seal up the tray with kitchen foil and put into the oven - preheated to 220ºc./425ºf./Gas 7 for 20 minutes.
6. Reduce the heat to 180ºc./350ºf./Gas 4 and cook for a further hour.
7. Take the ribs out of the tray and keep them warm.
8. Then strain the rest of the cooking liquid through a sieve into a pan.
9. The garlic will be soft and gooey - you can squeeze it into the sauce through the holes you cut at the beginning.
10. Add the Tomato, honey and balsamic and boil up.
11. Thicken with the corn flour/cornstarch, slaked with a little water, to the desired consistency.
12. Now roll the ribs in the sauce and finish by browning on a griddle pan.....or bbq.

Ask Pam if you have any recipe queries..............she loves to help.