Barbecued Spare Ribs

Marinate the ribs overnight before baking, if you wish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Pork

American

Main Course

Ingredients

1/3 cup mango chutney		2 tbsp soy sauce
one 14.5 oz (411 g) can chopped tomatoes, drained		2 tsp smoked paprika
1/3 cup tomato ketchup		3 garlic cloves, finely minced
1/3 cup white wine vinegar		4 1/2 lb (2 kg) pork spare ribs
1/4 cup packed light brown sugar		salt and freshly ground black pepper
2 tbsp Thai sweet chile sauce

directions

Prep: 20 min Total: More than 60 min

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1
Rub the chutney through a sieve into a large bowl. Add the tomatoes, ketchup, vinegar, brown sugar, chile sauce, soy sauce, paprika, and garlic and mix well.
2
Preheat the oven to 375°F (190°C). Season the ribs with salt and pepper. Combine the ribs and chutney mixture into a large roasting pan, overlapping the ribs. Cover tightly with aluminum foil. Bake for 1 hour.
3
Baste the ribs and continue baking, uncovered, for about 30 minutes, until tender. Let cool for 5 minutes. Cut into individual ribs, then pile onto a serving platter.

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Barbecued Spare Ribs

Ingredients

directions