Sticky BBQ Spareribs
When you have tried this recipe, you will use it again and again.
When you have tried this recipe, you will use it again and again.
Servings 6 People
Ingredients
- 1.5 kg pork spare ribs
- 6 tbsp rum or brandy
- 1 bunch spring onions chop
- 2 large red chilli seeded and finely chopped
- 6 tsp Dijon mustard
- 4 cloves garlic chop
- 6 tbsp dark soy sauce
- 6 tbsp clear honey
- 6 tbsp brown sugar
- 1 tsp ground allspice
Instructions
- Finely slice the spring onions and place into a container large enough to hold all of the ribs.
- Add the chilli and garlic.
- Add the ribs to the mix together with all of the remaining ingredients together with salt and pepper.
- When all of the ingredients are in the container, move the ribs about to get everything well coated.
- (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)
- When you are ready to bbq the ribs, place them over a moderate heat for about 20 - 30 minutes.
- Whilst cooking make sure you turn the ribs over frequently to ensure even cooking and to baste with remaining marinade each time.
- If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Nutrition
Calories: 847kcal | Carbohydrates: 34g | Protein: 44g | Fat: 60g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 808mg | Potassium: 794mg | Fiber: 1g | Sugar: 30g | Vitamin A: 191IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 3mg
