Ingredients1kg pork spare ribs (250g per person)
For the Barbeque Marinade 1 onion, peeled & grated 8 Tbsp brown spirit or red wine vinegar 6 Tbsp tomato sauce 4 Tbsp soya sauce 1 tsp salt 4 tsp Worcester sauce 2 tsp English or wholegrain mustard 1 tsp finely chopped garlic ½ tsp finely chopped chillies (optional) ½ tsp freshly ground black pepper |
MethodCut the spare ribs into at least 4 serving size portions.
In a microwaveable casserole dish, mix all marinade ingredients together well. Press the spare ribs into the marinade, turn over & coat well. Marinade for 30 mins while occasionally turning & coating the ribs. Place a lid on the casserole dish and in the microwave, cook the spare ribs (in the marinade) on high for 5 mins and then cook on medium-high for another 10 mins. Turn the spare ribs over and cook on medium-high for a further 10 mins. The spare ribs can be left in the dish until ready to braai. Remove the spare ribs from the marinade & braai over a medium heat for 10 mins taking care to not burn the marinade. Coat the ribs with marinade on the uncooked side, turn them over and braai over a medium heat for a further 5-10 mins or until done, while taking care again to not burn the marinade. Transfer to a serving dish warmed on the side of the braai or to a wooden board. Coat with a little marinade and serve. |
Serving Suggestions
Serve with a salad and Roasted Sweet Potato Wedges or Triple Cooked Chips, and a finger bowl & lots of napkins!
Variation
If oven-roasted ribs are preferred, the ribs can be placed in a roasting pan with the marinade, covered with heavy-duty tin foil and baked in a 180°C pre-heated oven for 1½-2 hrs. The ribs should be turned and re‑covered every 30 mins.
