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barbecued-spare-ribs

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Comments: 1
 

Recipe

Marinate the ribs overnight before baking, if you wish.

Yield : Makes 4 servings
Prep Time : 5 mins, plus marinating
Cooking Time : 1 hr 30 mins

Ingredients

  • 1/3 cup mango chutney
  • One 14.5 oz (411g) can chopped tomatoes, drained
  • 1/3 cup tomato ketchup
  • 1/3 cup white wine vinegar
  • ¼ cup packed light brown sugar
  • 2 tbsp Thai sweet chile sauce
  • 2 tbsp soy sauce
  • 2 tsp smoked paprika
  • 3 garlic cloves, finely minced
  • 4½ lb (2kg) pork spare ribs
  • Salt and freshly ground black pepper

Directions

1. Rub the chutney through a sieve into a large bowl. Add the tomatoes, ketchup, vinegar, brown sugar, chile sauce, soy sauce, paprika, and garlic and mix well.

2. Preheat the oven to 375°F (190°C). Season the ribs with salt and pepper. Combine the ribs and chutney mixture into a large roasting pan, overlapping the ribs. Cover tightly with aluminum foil. Bake for 1 hour.

3. Baste the ribs and continue baking, uncovered, for about 30 minutes, until tender. Let cool for 5 minutes. Cut into individual ribs, then pile onto a serving platter.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

816kcal (41%)
180mg (18%)
14mg (24%)
43mcg RAE (1%)
2205mg
152mg
114g
21g
2g
29g
286mg (95%)
1527mg (64%)
8g (41%)
25g (38%)
5mg (28%)
 

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  • sandyjs

    11.15.11 Flag comment

    At 1527 mg of sodium, it would be great to see a lower sodium version of this.

 

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