700 g (1 1/2 lb) Chinese-cut pork spareribs
oil for greasing
flat-leaved parsley, to garnish
oil for greasing
flat-leaved parsley, to garnish
For the marinade
100 g (4 oz) apricot jam
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) brown sugar
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) brown sugar
30 ml (2 tbsp) soy sauce
method
1. First prepare the marinade: heat the apricot jam with the lemon juice until the jam has melted. Add the brown sugar and soy sauce, then boil the marinade over a high heat for 5 minutes, until syrupy.
2. Lay the spareribs in a shallow dish, pour over the marinade and leave to marinate for at least 2 hours.
3. Heat the grill without the grid to high.
4. Brush the grill grid with oil and place the spareribs on the grid. Grill, with the grid 7.5 cm (3 in) from the heat, for 10 minutes or until well done, turning frequently and brushing with the marinade. Serve immediately, garnished with parsley.
2. Lay the spareribs in a shallow dish, pour over the marinade and leave to marinate for at least 2 hours.
3. Heat the grill without the grid to high.
4. Brush the grill grid with oil and place the spareribs on the grid. Grill, with the grid 7.5 cm (3 in) from the heat, for 10 minutes or until well done, turning frequently and brushing with the marinade. Serve immediately, garnished with parsley.
serving amount
serves 4 — 8
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