Sweet 'n sour spareribs

By admin
01 June 2011

Deirdre Schonken’s late mom loved spareribs. Prepare them early on Sunday morning so they can marinate. Put them in the oven to roast while you prepare the rest of the meal.

Serves 4 Preparation time: 10 min Cooking time: 1 hour

MARINADE 60 ml (¼ c) olive oil 250 ml (1 c) sherry 125 ml (½ c) tomato purée 60 ml (¼ c) soy sauce 60 ml (¼ c) brown sugar 60 ml (¼ c) honey 15 ml (1 T) paprika 10 ml (2 t) mustard powder

RIBS 1 kg pork or lamb ribs, cut into individual ribs

MARINADE Mix all the ingredients.

RIBS Put the ribs in an ovenproof dish and pour over the marinade.

Set aside to marinate for about 3 hours.

Preheat the oven to 160 °C.

Roast the ribs for 1 hour or until the meat is tender, basting occasionally with the marinade.

Serve with a warm salad

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