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.

Barbecued Spare Ribs

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    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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