Spare Ribs are cheap, tasty and easy to cook. A great dish for a quick mid week dinner
or weekend lunch.
Prep: 5 minutes plus 2 hours marinating
Cook: 80 minutes
1.5-2 kg or 16 pork spare ribs, cut into individual ribs
3 garlic cloves, crushed
1 tsp five spice
1 tbsp brown sugar
2 tbsp ginger, grated
1 tbsp golden syrup
3 tbsp soy sauce
1 tsp Worcestershire sauce
3 tbsp tomato sauce
Place all the marinade ingredients in an oven tray large enough to hold the
ribs, mix until well combined. Place the ribs in the marinade, cover and refrigerate
for at least 2 hours or overnight.
Preheat an oven to 160C. Place the ribs on the centre shelf of the preheated
oven. Cook for 1 hour then increase the temperature to 220C and cook for a further
15-20 minutes so that they are sticky, crisp and dark golden brown and what may seem
to be nearly burnt.
Serve the ribs on their own or with boiled rice and Asian greens