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.
|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|
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.
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.
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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