1.4 kg (3 lb) pork spare ribs
2 oz (50 g) tomato chutney
350 g (12 oz) canned pineapple in natural juice, drained and finely chopped
1 tbsp (15 ml) Worcestershire sauce
3 tbsp (60 ml) clear honey
1 tsp (5 ml) Dijon mustard
2.5 cm (1 inch) piece fresh root ginger, peeled and finely chopped
spring onion tassel, to garnish
2 oz (50 g) tomato chutney
350 g (12 oz) canned pineapple in natural juice, drained and finely chopped
1 tbsp (15 ml) Worcestershire sauce
3 tbsp (60 ml) clear honey
1 tsp (5 ml) Dijon mustard
2.5 cm (1 inch) piece fresh root ginger, peeled and finely chopped
spring onion tassel, to garnish
method
1. Place the spare ribs in a large saucepan and cover with water.
2. Bring to the boil, then simmer for 10 minutes. Drain and transfer to an ovenproof dish.
3. Cook at 200°C (400°F) mark 6 for 15 minutes.
4. Place the remaining ingredients in a saucepan, bring to the boil and cook over a high heat for 10 minutes.
5. Remove the ribs from the oven and drain off the fat.
6. Pour the sauce over the drained ribs and continue cooking for 1 hour, turning occasionally.
7. Transfer the ribs to a large serving dish and pour the sauce over.
2. Bring to the boil, then simmer for 10 minutes. Drain and transfer to an ovenproof dish.
3. Cook at 200°C (400°F) mark 6 for 15 minutes.
4. Place the remaining ingredients in a saucepan, bring to the boil and cook over a high heat for 10 minutes.
5. Remove the ribs from the oven and drain off the fat.
6. Pour the sauce over the drained ribs and continue cooking for 1 hour, turning occasionally.
7. Transfer the ribs to a large serving dish and pour the sauce over.
serving amount
serves 4
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