I do love pork ribs, there is something about them that make them the perfect finger food. I also love the fall-off-the-bone tender fatty meat that absorbs the flavors of the marinade. I can eat a dozen of these ribs.
This recipe in particular is beautifully flavored. The combination of sweet and spicy, combined with the perfect stickiness from the caramelized sugars makes them irresistible, at least to me. This is the perfect finger food, one that I am addicted to. I paired this meat with a light and fresh Asian inspired coleslaw, they made for a perfect pairing.
This is one of those cookbooks that anyone who wants great comfort food must have. Filled with wonderful and flavorful recipes, this is that cookbook that comes out when you want something simple and familiar. Like all his cookbooks, this one is a masterpiece.
For more recipes from this cookbook, click here.
For the marinade:
6 tablespoons jam, red currant, plum, cherry or other bright fruit jam
2 tablespoons honey
2-3 garlic cloves, minced finely
1 tablespoon ginger paste
1 spicy red chili, finely minced, or 1 tablespoon chili flakes
2 tablespoons soy sauce
3 lb pork spare ribs, cut into 1-bone ribs
Parsley, to garnish
Mix the marinade ingredients together. Mix the ribs in and massage the marinade into the ribs, coating them well. Allow to marinate for 3-4 hours in the fridge. I usually marinate the ribs in the morning and allow them to sit till dinner. Turn them over from time to time.
Pre-heat the oven to 350 F.
with your fingers, remove as much of the marinade from the ribs as possible. Layer the ribs on a foil lined baking sheet. Wrap tightly in foil and bake for 1 hour. Remove and transfer the ribs discarding the fats.
Raise the oven temperature to 375 F.
Layer the ribs on a second lined baking sheet basting with some of the marinade, and bake for an additional 45 minutes. Turn the ribs every 12-15 minutes to get both sides cooked. Baste the ribs with the sauce and juices everytime you turn them to keep them moist.
When the ribs are cooked the meat will be ready to be pulled off the bone very easily. They will be dark and very glossy and coated heavily with the caramelized sauce.
Serve hot drizzled with any remaining sauce from the baking tray. Garnish with parsley. Dig in and enjoy them with your fingers.