To Die for Pork Spareribs
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 kg pork spareribs
-
MARINADE INGREDIENTS
- 1⁄2 cup tomato ketchup
- 1⁄4 cup teriyaki sauce
- 1⁄4 cup red wine
- 1⁄3 cup unsweetened pineapple juice
- 4 tablespoons honey
- 2 teaspoons light soy sauce
- 4 -6 garlic cloves, crushed
- 4 teaspoons grated fresh ginger
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons of dried thyme)
- 1 pinch cayenne pepper
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
-
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.
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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.
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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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RECIPE SUBMITTED BY
Karin...
Wellington
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.