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Dark and sticky spare ribs
- Prep time:
- 10 mins, plus marinating overnight (optional)
- Cook time:
- 2 hrs
- Serves:
- 4
This is sticky finger food at its very best from Diana Henry
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Ingredients
- 3 racks pork spare ribs, each about 1kg
For the glaze
- 5 cloves Garlic, crushed
- 1 tbsp Tabasco
- 4 cm Ginger, peeled and very finely chopped
- 12 tbsp maple syrup
- 7 tbsp clear Honey
- 3 tbsp balsamic glaze
- 2 1/2 tbsp Dijon Mustard
- 1 1/2 tbsp Worcestershire sauce
- 4 tbsp bourbon or whiskey
Method
1. Mix all the glaze ingredients together. If you have time, pour two-thirds of the liquid over the ribs, rubbing it in well, and leave them to marinate overnight. If not, preheat the oven to 180C/Gas 4.2. Line two or three big roasting tins with foil and paint the ribs on both sides with the glaze, keeping back about a third to add during cooking.
3. Arrange the racks meat-side up in the tins, making sure they don’t touch. Roast for 30 minutes then reduce the heat to 140C/Gas 1 and cook the ribs for another 1 ½ hours, basting with glaze from time to time.
4. Add the last bit of glaze 20 minutes before the end of the cooking time. Cut into individual ribs and serve.
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