To Die for Pork Spareribs

"You're sure to love these! So tender and succulent! I've roasted them and BBQ'ed them and they take less time to cook on the BBQ but are just as lovely oven roasted. Just make sure you have a bowl of water with some lemon slices in it on hand and plenty of serviettes!"
 
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Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Place ribs in large pan or cast iron skillet.
  • Cover with cold water and bring to the boil.
  • Reduce the heat and simmer for 10 minutes.
  • Combine the Marinade ingredients in a bowl and mix well.
  • Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
  • Refrigerate for AT LEAST 4 hours or better still, overnight!
  • Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
  • During the cooking time baste the ribs frequently with the pan juices/marinade.

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Reviews

  1. We've used this recipe three times, twice with pork spare ribe and once used leftover marinade/sauce to baste grilled chicken breasts. Yum, Yum says it all! Thanks to Karin from Wellington, New Zealand.
     
  2. I followed the ingredient directions and took the feedback of others on the cooking... I pre-boiled for 1 hr, then marinated overnight, then cooked for 1 hr in the marinade at 350F, basting twice. The flavor was very good, not too thyme-y for me, as I love thyme... it was too saucey though. Next time I will do everything the same up to the point of cooking... I will scrape/pat off the marinade and cook them "dry" in foil.
     
  3. First I will say that I cooked this differently, I just dumped everything in the crockpot and cooked it all day on low. I loved how tender the ribs came out. But I have to agree about the amount of thyme in it, I think next time I would cut back on that. It was still good enough for the family to ask that we make it again.
     
  4. Thanks for posting this recipe, a very yummy way of serving ribs, my children even ate them and they usually turn thier noses up at everything.
     
  5. I boiled the meat for 1 1/2 hours. And marinated it over night.I baked them for 40 min and put them under the broiler for 5 minutes. They were so tender.The only thing we didnt like was the thyme. I used 2 tsp dried as the recipe called for and we think it was a over kill. It would of been better to omit or use only 1/2 tsp.It was worth a try but I dont think I will be making these again. Unless I omit thyme...
     
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Tweaks

  1. These were great! I made some minor changes to the recipe, because I didn't have the teriyaki sause, red wine and pineapple juice. Instead of Terriyaki Sauce I used Hoisin Sauce, and instead of the wine and pineapple juice I used orange juice. Thanks, Ellie
     

RECIPE SUBMITTED BY

I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)! Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine! I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens. I enjoy, among many past-times, art, gardening, water ski-ing, power walking, and ofcourse...COOKING!!(and entertaining). I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!! If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.
 
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