Slow-Cooked, Mild Chilli Blend Glazed Spare Ribs

29 Apr

Written By The Salty Greek

Keep a copy of this recipe because we are sure you’ll be handing it out to your family and friends–this will become a crowd pleaser.

Let the oven do all the work for you, nice and slow you are guaranteed to have tender, fall off-the-bone, finger licking good ribs with caramelised edges. Using the BBQ has advantages to get a smoky flavour, but the ease of the oven can’t be beaten. It’s not a hands on recipe but does take some time to check in–easy to put together, you just need to be near the oven for about 2-3 hours.

If you do have leftovers, or made a double batch–it’s easy to just reheat. Some of our family members prefer them the next day.

Ingredients

1kg pork spareribs
Click here for the Mild Chilli Blend Sauce

Recipe Steps

Prepare the pork spareribs

Cut spareribs into serving size pieces.
Put in a large saucepan, add salt and enough water to cover.
Bring to boil, turn down heat, simmer for 30 minutes.
Skim froth off top, frequently.
Slow cook
Pre-heat oven to approx 180°C.
Combine all the sauce ingredients together in a medium roasting pan or foil tray.
Lift spareribs out of cooking water and put them into a roasting pan in a single layer, and cover well with mixture.
Bake for approx 30 minutes (uncovered).
Take out after 30 minutes, and turn ribs around, or baste them.
Cover/wrap tightly with foil. Turn down the oven to 130-140°C and put tray back in oven for another 30 minutes.
After 30 minutes take out, turn ribs over and keep covered with foil, put back in oven for another 30 minutes.
Continue step 11 until you see the meat is falling off the bone, then there is no need to turn over again. The sauce should have darkened and caramelised at this stage.
Serve hot.