Sweet 'n Sour Spareribs

INGREDIENTS

Sweet 'and sour spareribs

By YOU Friday 11 May 2012


Prepare them early on Sunday morning so they can marinate. Put them in the oven to roast while you prepare the rest of the meal.

Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour

MARINADE
60 ml (¼ c) olive oil
125 ml (½ c) tomato purée
60 ml (¼ c) soy sauce
60 ml (¼ c) brown sugar
60 ml (¼ c) honey
15 ml (1 T) paprika
10 ml (2 t) mustard powder

RIBS
1 kg lamb ribs, cut into individual ribs

METHOD

MARINADE
Mix all the ingredients.

RIBS
Put the ribs in an ovenproof dish and pour over the marinade.
Set aside to marinate for about 3 hours.
Preheat the oven to 160 °C.
Roast the ribs for 1 hour or until the meat is tender, basting occasionally with the marinade.

Serve with a warm salad.

INFO & TIPS

TIPS
• Ribs can be par-boiled to reduce roasting time.
• If you’re marinating ribs overnight make sure the marinade or rub contains little salt.
• Season with salt just before cooking.
• If braaiing, first pat the ribs dry. Baste towards the end of the cooking time because dripping marinade causes flames to flare up.
• If you’re cooking ribs in the oven, pute them on a wire rack in a dish lined with foil for easier cleaning

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