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Starters & Main Courses |
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| Recipe Archive > Starters & Main Courses > |
Spare Ribs with Rice
(Serves 4)
Ask the butcher to chop the spare ribs into short bite size lengths for you, or buy small ribs in packs from the supermarket. The ribs are best left to marinate for up to 24 hours to absorb the flavours which imparts a rich, sweet oriental spiciness to the pork strips. It also goes well with poultry. Try the same marinade with chicken drumsticks which take exactly the same time to cook as the ribs.
Any leftover marinade can be preserved in the fridge for a later date.
Equipment & Ingredients
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1 large shallow baking tin |
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1.1kg / 2½lbs pork spare ribs |
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9 tbls black bean sauce, or two 160g jars |
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6 tbls Whitworths light muscovado sugar |
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2 fat cloves garlic, finely grated |
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½ in fresh ginger, peeled and finely grated |
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Spring onions, freshly sliced |
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1 small red or green capsicum pepper, freshly diced |
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Method
Prepare the marinade. Add all the marinade ingredients to a small saucepan. Heat gently until the sugar has dissolved and the mixture looks thick and syrupy. Place the ribs in a shallow baking tin in a single layer. Pour over the cooled marinade. Cover with clingfilm and leave in the fridge for 3 - 4 hours, or preferably overnight.
To cook the ribs:
Preheat the oven to 160°C / 325°F / gas mark 3. Cook for about 1 hour, occasionally brushing the ribs with the marinade juices from the base of the baking tin until the meat looks nicely caramelised, but not burnt. Divide into four portions and serve with rice, garnished with chopped peppers and spring onions.
Tip
Save time on the day of the barbecue. Cook the rice the day before and refrigerate in a covered container, alongside the spare ribs in their marinade. On the following day the rice can be reheated in the microwave within a matter of minutes, without any loss of flavour, or texture.
Rice guide. Allow for an average portion - 100g / 4 oz, or a large portion - 150g / 6 oz of rice grains per person and always add to salted, boiling water.
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