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- Meat and poultry
The ribs are boiled, then browned and tossed with a dark, sweet and sticky sauce. The cooking time is around three hours but it produces tender, succulent pork.
54 people made this
- 8 meaty pork spare ribs
- 1 tablespoon light olive oil
- 400ml beef stock
- 120ml (about 8 tbsp) tomato ketchup
- 50g dark brown sugar
- 60ml lemon juice
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon crushed chilli flakes
- 1 tablespoon savoury seasoning
- 1 tablespoon dried onion
- 1/2 teaspoon ground nutmeg
- 1 pinch salt and black pepper to taste
MethodPrep:15min ›Cook:4hr ›Ready in:4hr15min
- Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to the boil, and cook for 45 minutes. Drain off the water and set the ribs aside.
- Heat the olive oil in a large, heavy pot over medium heat. Brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef stock, tomato ketchup, dark brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, chilli flakes, savoury seasoning, dried onion, nutmeg and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavour from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, then add the ribs back into the sauce.
- Coat the ribs with sauce, cover the pot, and simmer over low heat until the meat is very tender and falls off the bone, about 3 hours.
Reviews & ratingsAverage global rating:(70)
Reviews in English (51)
As a culinary student I am always looking for good recipes to try. I must say this is by far the best recipe I've found for spare ribs! I did do a few things different though, I did not boil the ribs before browning them. I found that it was not needed. I did also add a little more Worcestershire sauce and beef stock to add a little more flavor. Other than that this is an awesome recipe! TRY IT!-13 May 2010
I didn't boil the ribs in water, but did brown them with garlic olive oil. I transfered all of that to a slow cooker. Next I made the sauce but I added two tablespoons of horseradish and 1/2 cup red wine. I let it cook on high for 4 hours. It was delicious. I'm saving the extra sauce to add beef and mushrooms to serve over noodles.-21 Mar 2010
This came out good! I had some spareribs and NO clue how to cook them, so here comes AR The combination of ingredients (and the fact that it's unrated) worried me a little, but I went with it and I'm very pleasantly surprised! I generally don't like nutmeg in savory dishes, but after the long cooking time, you can't pick it out amongst the other ingredients - everything blends nicely so that you can't pick out any one flavor. Very good recipe, thanks!-07 Feb 2010