Sticky Pork Spare Ribs
- 4 racks of freedom farmed pork spare ribs
- 1 large onion finely sliced
- 1 large lemon finely sliced
- 1 tin chopped tomatoes in juice
- 3 tablespoons Hakanoa Ginger Syrup
- 2 tablespoons light soy sauce
- 1 tspn pomegranate paste or 1 tbspn of pomegranate molasses
- 1 tspn tamarind paste
- 1 small chipotle in adobo sauce
- Method
- Put ribs into an oven dish, scatter the onion & lemon evenly under and over the ribs
- Cover dish with foil and put into a 160c oven for 20-30 mins
- Take dish out and remove the foil and discard onions & lemons
- Keep any juice in the dish
- Continue cooking
- While ribs are baking make the sticky tangy sauce by putting all remaining ingredients into a large saucepan and boil to reduce. Crush the chipotle into the sauce as it cooks down and boil to reduce the sauce until it's roughly a cup of thick goop
- Paint sauce over the ribs, top & bottom, and return to oven with heat turned up to 200c. Baste ribs every 3-5 mins.
- Turn the ribs over from time to time.
- Cook for further 30 mins or when no liquid is left in the pan
- Remove from oven & stand for 5 mins before serving
Source : www.hakanoa-handmade.co.nz