Recipe by Karin...
You're sure to love these! So tender and succulent! I've roasted them and BBQ'ed them and they take less time to cook on the BBQ but are just as lovely oven roasted. Just make sure you have a bowl of water with some lemon slices in it on hand and plenty of serviettes!
Top Review by Lois Waltz
We've used this recipe three times, twice with pork spare ribe and once used leftover marinade/sauce to baste grilled chicken breasts. Yum, Yum says it all! Thanks to Karin from Wellington, New Zealand.
- 1 1⁄2 kg pork spareribs
- 1⁄2 cup tomato ketchup
- 1⁄4 cup teriyaki sauce
- 1⁄4 cup red wine
- 1⁄3 cup unsweetened pineapple juice
- 4 tablespoons honey
- 2 teaspoons light soy sauce
- 4 -6 garlic cloves, crushed
- 4 teaspoons grated fresh ginger
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons of dried thyme)
- 1 pinch cayenne pepper
Directions See How It's Made
- Place ribs in large pan or cast iron skillet.
- Cover with cold water and bring to the boil.
- Reduce the heat and simmer for 10 minutes.
- Combine the Marinade ingredients in a bowl and mix well.
- Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
- Refrigerate for AT LEAST 4 hours or better still, overnight!
- Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
- During the cooking time baste the ribs frequently with the pan juices/marinade.