Sizzling spare ribs with BBQ sauce

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1. Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
2. Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

Per serving

484 kcalories, protein 33g, carbohydrate 32g, fat 22 g, saturated fat 8g, fibre 0g, salt 3.09 g

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• Andy

  23 February 2008

  Andy rated and commented on this recipe

  

  I've been looking for a really great BBQ sauce, no need to look further, this is it. Now all I have to do is wait for teh BBQ to come out (not really it's great grilled or baked as well)

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• gaby1301

  19 March 2008

  gaby1301 rated and commented on this recipe

  

  Excellent sauce , only change was the rum (Navy ) we are back for a second go

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• Nenoir

  27 April 2008

  Nenoir rated and commented on this recipe

  

  Tasty but I prefer to use less mustard

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• suebee

  03 May 2008

  suebee rated and commented on this recipe

  

  I used some maple syrup instead Golden Syrup Maple flaour instead of Honey and just 1 tsp mustard. No RUM. Kids and all loved in baked in the oven on a rack.

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• fsm

  17 August 2008

  fsm commented on this recipe

  delicious recipe-i substituted the rum for the same amount of red wine vinegar because it's cheaper and it turned out great!

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• Donna D

  24 September 2008

  Donna D rated and commented on this recipe

  

  Great recipe! Making it again as I didn't get a look in the first time round! I left out the rum & baked on a rack in the oven for 40 minutes. Having with chicken fried rice tonight. Really yummy!

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Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions , roughly chopped (green stems and all)
• 1 Scotch bonnet chilli , seeded and finely chopped
• 4 garlic cloves , roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 5 10 mins

Cook 30 mins

Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions , roughly chopped (green stems and all)
• 1 Scotch bonnet chilli , seeded and finely chopped
• 4 garlic cloves , roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

Per serving

484 kcalories, protein 33g, carbohydrate 32g, fat 22 g, saturated fat 8g, fibre 0g, salt 3.09 g

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