1 kg pork spare ribs
5 tbsp tomato ketchup
2 tbsp clear honey
3 tbsp soy sauce
3 tbsp wine vinegar
1 1/2 tsp tomato puree
1 tsp salt
300 ml stock
1 to 2 spring onions, green part only, finely chopped
5 tbsp tomato ketchup
2 tbsp clear honey
3 tbsp soy sauce
3 tbsp wine vinegar
1 1/2 tsp tomato puree
1 tsp salt
300 ml stock
1 to 2 spring onions, green part only, finely chopped
method
1. Place the spare ribs in a roasting pan.
2. Mix together the ketchup, honey, soy sauce, vinegar, tomato puree, salt and stock and pour over the ribs.
3. If time permits, marinate for 2 to 3 hours.
4. Cook in a preheated hot oven, 220°C, 425°F, Gas Mark 7 for 15 minutes.
5. Transfer the spare ribs to a roasting rack.
6. Lower the oven temperature to moderately hot, 190°C, 375°F, Gas Mark 5 and cook the spare ribs for a further 30 minutes until brown and crisp.
7. Meanwhile, place the roasting pan over a moderate heat and boil the cooking liquor until reduced to a thick sauce.
8. Arrange the spare ribs on a serving dish and pour over the sauce. Garnish with spring onion and serve with boiled rice.
2. Mix together the ketchup, honey, soy sauce, vinegar, tomato puree, salt and stock and pour over the ribs.
3. If time permits, marinate for 2 to 3 hours.
4. Cook in a preheated hot oven, 220°C, 425°F, Gas Mark 7 for 15 minutes.
5. Transfer the spare ribs to a roasting rack.
6. Lower the oven temperature to moderately hot, 190°C, 375°F, Gas Mark 5 and cook the spare ribs for a further 30 minutes until brown and crisp.
7. Meanwhile, place the roasting pan over a moderate heat and boil the cooking liquor until reduced to a thick sauce.
8. Arrange the spare ribs on a serving dish and pour over the sauce. Garnish with spring onion and serve with boiled rice.
serving amount
serves: 4
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