
Dark and sticky spare ribs
Method
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.
Prep:
10 min, plus marinating overnight (optional)
Cook: 2 hrs
Cook: 2 hrs
Ingredients
3 racks pork spare ribs, each about 1kgFor the glaze
5 garlic cloves, crushed1 tbsp Tabasco sauce
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 whisky
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