Chilli & honey basted spare ribs
Author: Cee Gee
Unless you have two hours to slow cook your ribs in the oven before you start barbequing, pressure-cooking is the only way to go. It makes the ribs fall off the bone tender and when basted with the sweet chilli and honey marinate of this recipe - they become simply outstanding. Serve with a simple green salad and you’re away
- Baby back pork ribs – 3 pounds (1.3 kilograms)
- Bay leaves – 3 dried
For the marinade
- Tomato ketchup – 2 cups
- Garlic -3 cloves (finely sliced)
- Honey – ½ cup
- Vinegar – 2 tablespoons
- Thai sweet chili sauce – ½ cup
- Tabasco sauce – 4 tablespoons
- Worcester sauce – 2 tablespoons
- Salt and pepper to taste
- Mix together all the ingredients for the marinade and mix in the blender until a smooth paste. Place in the refrigerator
- Prepare the barbeque (using briquettes if possible) and light
- Place the ribs in a pressure cooker and add water just to cover. Add bay leaves
- Allow meat to pressure cook for 20 minutes. Remove from pot and allow to cool for 10 minutes. Remove bay leaves.
- At this time the fire should be ready. The briquettes should be white on top with a light coating of ash.
- Place the ribs on the grill and brush marinate over the full length. Turn over and coat the other side. Continue turning and basting the ribs until they have turned a golden brown colour and all the marinade has been used.
- Serve immediately