6 lb (2.7 kg) pork spare ribs,cut into single ribs
a little wine or stock, for deglazng the pan
a little wine or stock, for deglazng the pan
for the marinade
2 tbsp tomato ketchup
2 tbsp clear honey or maple syrup
2 tbsp soy sauce
2 tbsp Amontillado sherry
2 tbsp sherry vinegar
1 tbsp Worcester sauce
2 tsp Angostura bitters
2 tsp Dijon mustard
2 tsp freshly grated ginger
1/2 tsp chilli powder (or more to taste)
salt freshly ground black pepper
2 tbsp clear honey or maple syrup
2 tbsp soy sauce
2 tbsp Amontillado sherry
2 tbsp sherry vinegar
1 tbsp Worcester sauce
2 tsp Angostura bitters
2 tsp Dijon mustard
2 tsp freshly grated ginger
1/2 tsp chilli powder (or more to taste)
salt freshly ground black pepper
method
1. Trim any excess fat from the spare ribs and put them in a large shallow bowl.
2. Mix the marinade ingredients and pour over the meat. Turn the ribs well to make sure that they are coated, cover and refrigerate until ready to cook.
3. Before baking the meat, bring it back to room temperature. Preheat the oven to 200°C/400°F, gas mark 6. Put a little water in a roasting tin (this prevents the meat juices burning on the pan and makes the beginning of the gravy) and a rack on top.
4. Remove the spare ribs from the marinade, letting as much of the liquid as possible run back into the bowl.
5. Arrange the ribs on the rack in a single layer. Roast them for about an hour. Every 15 minutes or so, brush the ribs with the marinade.
6. Put them on a serving plate and boil up the juices in the roasting tin with any remaining marinade and some wine or stock, to make a gravy to hand separately.
2. Mix the marinade ingredients and pour over the meat. Turn the ribs well to make sure that they are coated, cover and refrigerate until ready to cook.
3. Before baking the meat, bring it back to room temperature. Preheat the oven to 200°C/400°F, gas mark 6. Put a little water in a roasting tin (this prevents the meat juices burning on the pan and makes the beginning of the gravy) and a rack on top.
4. Remove the spare ribs from the marinade, letting as much of the liquid as possible run back into the bowl.
5. Arrange the ribs on the rack in a single layer. Roast them for about an hour. Every 15 minutes or so, brush the ribs with the marinade.
6. Put them on a serving plate and boil up the juices in the roasting tin with any remaining marinade and some wine or stock, to make a gravy to hand separately.
serving amount
serves 6
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