Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 18 Times
Barbecued Spare Ribs
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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 commentAt 1527 mg of sodium, it would be great to see a lower sodium version of this.