Jamie's marinated spareribs

mains pork

Let’s be honest, what is tastier than nicely marinated spareribs that fall right of the bone? Spareribs are not expensive, and whenever I tell my guests they’re on the menu for tonight, it always puts smiles on their faces. This method is simple, but with outstanding results!

To make the spareribs even more tender, leave them in for 3-4 hours on a lower temperature (100-120°C).

Serves: 6

Ingredients

  • 12 spareribs (2.5-3 kg)

  • 1 onion

  • 6 cloves of garlic

  • 1-2 Madame Jeanette pepper (I recommend 1)

  • 3 fresh bayleaves

  • 1 can of 227g pineapple pieces with syrup

  • 1.5 tbsp ground cumin

  • 1 tbsp ground allspice

  • 2 tbsp dried thyme

  • 2 tbsp white wine vinegar

  • 2 tbsp Worcester Sauce

  • 2 tbsp mustard

  • 200 ml tomato ketchup

  • 100 g reed sugar

Directions

  • Peel the onions and cut into quarters. Peel the garlic, remove the seeds from the peppers, remove the stems from the bayleaves, and put all ingredients (except the ribs) in a blender. Mix to a smooth consistency.

  • Remove the membrane on the back side of the spareribs. Not a fun job, but really improves the outcome.

  • Put the ribs and marinade in a bowl or plastic bag, and allow to marinate for at least 2 hours, but preferably an entire night in the fridge.

  • Pre-heat the oven to 140°C

  • Remove the ribs from the marinade, and put them into oven trays meaty-side up. Cover with a double layer of tinfoil and put in the oven for 2 hours.

  • Meanwhie, pour the lefotver marinade in a pan, and boil for 10 minutes on medium-low heat.

  • After two hours remove the frying fat from the trays. Add some of it to the pan, to create a nice consistency. The rest can be saved, to use as gravy or base for sauce later.

  • Increase the oven temperature to 220°C. For 20 minutes, spread the sauce over the ribs every 5 minutes and turn.