What can I say about this recipe. It is beautiful. BBQ Spare Ribs is one of my favourite summer recipes that works every time. Creating a marinade boosts the flavour before they even hit the bbq. I make them in advance and leave them in the fridge in an airtight container for 24 – 48 hours. Using chili and spring onions adds such a lovely heat whilst the rum adds a subtle punch.
BBQ Spare Ribs
- Add the spring onions, chilli and garlic into a large not metallic mixing bowl.
- Add the ribs.
- Add the rum, soy sauce, honey, mustard and sugar together with the salt and pepper.
- Time to mix the ingredients all together making sure that the ribs are fully covered. I use my hands but other use spoons and spatulas.
- Place the ribs and the marinade into an airtight container and place in the fridge. I usually leave them for 48 hours to fully marinate or freeze for for a few months.
- When ready to cook, cook the ribs over a moderate heat and cook for about 20 -30 minutes depending on how thick they are.
- Turn them frequently brushing the new side with marinade each time.
- When cooked, serve hot using any leftover marinade as a sauce. Warm it up first though.