Prep time: 80 min.
2 kg pork or beef spareribs
2 liters beef or vegetable stock
¾ cup soya sauce
¾ tsp Chinese 7 Spice or ½ tsp ground ginger
1 ½ cups Mrs Ball’s Sweet Chilli Sauce
½ cup honey
3 TBLS lemon juice
½ cup sherry
2 tsp garlic, crushed
Spring onion, finely chopped for garnish
1. Boil the spareribs in the stock for 20 to 30 minutes. Drain and cut into riblets.
2. Mix all the marinade ingredients together and pour over the warm riblets, mix to combine all over. Allow to marinate for 2 hours.
3. Preheat the oven to 180°C. After marinating, drain excess marinate off riblets (keep to one side.) Lay the riblets in a single layer on a shallow foiled pan.
4. Bake uncovered for 30 to 40 minutes, basting every 10 minutes with excess marinade. Season if need be with salt and pepper. If there’s any marinade left over, pour it over the ribs at the end.
Chef’s tip: Meat should almost fall off the bones, so only cook until this happens. Cooking time depends on size of ribs.