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Spare
Ribs Recipe
Mediterranean
Chargrilled Marinated Pork Spare Ribs
Everyone loves a good Spare Ribs Recipe. The problem is that a good
one
is hard to find so we've set out to create one from scratch using
ingredients readily found around the Mediterranean.
We also use a two
stage cooking method which guarantees juicy, lip-smacking results every
time. The combination of sweet, sour, spicy
and aromatic is just about
the essence of the Med.
Pam
Says....
special thanks to Meredith
Smith -
a US visitor who pointed us in the right direction.
We try to make these recipes as easy to follow as possible, but if you
do have any problems or questions, just ask Pam - she'll be happy to help.
We've also been asked about what basics you'll need to become a well
rounded cook and so Pam has put together an Amazon store featuring her
own choice of Kitchen Basics USA
and UK/EU
Search the Site from here:
Pork Spare Ribs Recipe Ingredients for Four People
- 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.
Search the Web from here:
  
Spare Ribs Recipe - Baked in the oven until
tender and then coated in the BBQ Sauce
Method for Spare Ribs Recipe
You'll need a stick/hand whizzer to quickly blend all the sauce
ingredients
- here's Pam's
favorite: >>>
- OK - place all your ribs in a large baking tray
or roasting tin.
- Add the garlic, bay leaves, cinnamon, star
anise and chillies.
- Then sprinkle with cumin seeds and add the wine.
- A little Salt and black pepper.
- Now seal up the tray with kitchen foil and put
into the oven - preheated to 220ºc./425ºf./Gas 7 for 20 minutes.
- Reduce the heat to 180ºc./350ºf./Gas 4 and cook
for a further hour.
- Take the ribs out of the tray and keep them
warm.
- Then strain the rest of the cooking liquid
through a seive into a pan.
- The garlic will be soft and gooey - you can
squeeze it into the sauce through the holes you cut at the beginning.
- Add the Tomato, honey and balsamic and boil up.
- Thicken with the corn flour/cornstarch to the
desired consistency.
- Now roll the ribs in the sauce and finish in a
tray in a hot oven - or you can use the BBQ or Griddle plate - it's up
to you.
¡Enhorabuena!
Find everything you need for Spanish food and Cooking at La Tienda -
the online Spanish market with main offices in the USA and Spain. It's
a family run business, proud of it's quality and service.
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