Sweet 'n sour spareribs

By admin
11 May 2012

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


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


1 kg pork or lamb ribs, cut into individual ribs


Mix all the ingredients.


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.


• Ribs can be par-boiled to reduce roasting time.

• If you’re marinating ribs overnight make sure the marinade or rub contains little salt or the ribs will taste like ham or bacon.

• Season with salt just before cooking.

• If braaiing, first pat the ribs dry. Baste towards the end of the cooking time because dripping marinade causes flames to flare up.

• If you’re cooking ribs in the oven, pute them on a wire rack in a dish lined with foil for easier cleaning.

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