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Spare Ribs Recipe

Mediterranean Chargrilled Marinated Pork Spare Ribs

Everyone loves a good rib recipe. The problem is that a good
one is hard to find so we've set out to create one from scratch using ingredients readily found around the Mediterranean.
We also use a two stage cooking method which guarantees juicy, lip-smacking results every time. The combination of sweet, sour, spicy
and aromatic is just about the essence of the Med.

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Pork Spare Ribs Recipe Ingredients for Four People

Allow about 3lb/1.3k. of good meaty spare ribs.
12 Large cloves of garlic - skin-on just the tops cut off.
6 Bay leaves.
2 x 3"/7.5cm. pieces of cinnamon.
4 x Star anise.
2 tsps. Cumin seeds.
4/6 Dried Chillies - to taste.
About 1/2 a bottle of dry white wine.
2 Tbs. Tomate Frito or Tomato puré.
2 Tbs. Balsamic vinegar.
2 Tbs. Honey.
2 tsp. Corn flour/corn starch and cold water to thicken.
Salt and black pepper.

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Spare Ribs Recipe - Baked in the oven until tender and then coated in the BBQ Sauce

Method for Spare Ribs Recipe

OK - place all your ribs into a large roasting tray.
Add the garlic, bay leaves, cinnamon, star anise and chillies.
Then sprinkle with cumin seeds and add the wine.
A little Salt and black pepper.
Now seal up the tray with kitchen foil and put into the oven - preheated to 220ºc./425ºf./Gas 7 for 20 minutes.
Reduce the heat to 180ºc./350ºf./Gas 4 and cook for a further hour.
Take the ribs out of the tray and keep them warm.
Then strain the rest of the cooking liquid through a sieve into a pan.
The garlic will be soft and gooey - you can squeeze it into the sauce through the holes you cut at the beginning.
Add the Tomato, honey and balsamic and boil up.
Thicken with the corn flour/cornstarch, slaked with a little water, to the desired consistency.
Now roll the ribs in the sauce and finish by browning on a griddle pan.....or bbq.