A great dish for sunny barbecue days, or even oven-cooked if it’s gloomy outside
Wed 11 Apr 2012 14.35 BSTFirst published on Wed 11 Apr 2012 14.35 BST
Sweet and sour pork ribs
Sweet and sour pork ribs with lime and chilli. Photograph: Sarah Lee for the Guardian
This is a tasty and inexpensive recipe that’s ideal for sunnier days – fire up the barbecue and get spicy with some fat, juicy ribs. If you want extra heat and tang in your marinade, add the bits at the bottom of your mustard and vinegar jars.
8 pork spare ribs, separated
2 tbsp honey
1 dash tabasco
1 dash of Worcestershire sauce
1 dash soy sauce
1 clove of garlic, crushed
Pinch of cumin
Pinch of chilli
Salt and pepper
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Mix the above ingredients together, preserving some lime juice for serving later. Add the ribs. Roll until they are completely covered and marinate for 30 minutes (if you’re extra-organised, leave them to marinate overnight).
Season with salt and pepper.
Bake for 25 minutes on a tray in the oven at 200C/gas mark 6, until sticky and crispy. Alternatively, cook them on a hot barbecue grill for 10 minutes or so, until charred on the outside. Then move them to a cooler part of the grill and cook for at least another five minutes, or until they are cooked through.
Add a squeeze of lime juice and garnish with chopped coriander.
Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.