Hot Chilli Pork Spareribs Recipe
Ingredients
| 6 small pork back rib racks | ||
| black pepper | 1 | |
| 1/2 cup/125 mL/4 fl oz apple juice | ||
| 1/4 cup/60 mL/2 fl oz lime juice | ||
| Dash Tabasco sauce | ||
| Apple chilli glaze | ||
| Vegetable oil | 1 Tablespoon | |
| Onions | 2 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Red chilli | 1 , finely chopped | |
| 125 g/4 oz canned apple puree | ||
| 1 cup/315 g/10 oz apple jelly | ||
| Lime juice | 2 Tablespoon | |
Directions
1. Season ribs with black pepper and place in a shallow glass or ceramic dish. Combine apple juice, lime juice and Tabasco sauce, pour over ribs and toss to coat. Cover and refrigerate for 1-2 hours.
2. To make glaze, heat oil in a saucepan and cook onions, garlic and chilli over a medium heat for 10 minutes or until onions are soft. Stir in apple puree, jelly and juice, bring to simmering and simmer, stirring frequently, for 15 minutes or until mixture thickens. Stir in lime juice and season to taste with black pepper and cook for 15 minutes longer or until mixture thickens.
3. Preheat barbecue to a medium heat. Drain ribs and sear on lightly oiled barbecue for 5 minutes each side, brushing with reserved apple juice mixture frequently. Brush ribs with warm glaze and cook, turning, for 5 minutes longer. Serve ribs with remaining glaze.
2. To make glaze, heat oil in a saucepan and cook onions, garlic and chilli over a medium heat for 10 minutes or until onions are soft. Stir in apple puree, jelly and juice, bring to simmering and simmer, stirring frequently, for 15 minutes or until mixture thickens. Stir in lime juice and season to taste with black pepper and cook for 15 minutes longer or until mixture thickens.
3. Preheat barbecue to a medium heat. Drain ribs and sear on lightly oiled barbecue for 5 minutes each side, brushing with reserved apple juice mixture frequently. Brush ribs with warm glaze and cook, turning, for 5 minutes longer. Serve ribs with remaining glaze.
Chef
