Chilli sweet and sour ribs
- 1kg(2¼lb) pork spare ribs
- 200ml carton pineapple juice
- 4 level tbsp Thai sweet chilli dipping sauce
- 2 level tbsp tomato purée
- 2 level tbsp honey
- Finely zested rind and juice of 1 lime
- 1-2 cloves garlic, peeled and finely chopped
- 1tbsp grated ginger
- Salt, to taste
Woman's Weekly cookery editor Sue McMahon says: The ribs may be frozen in the marinade for up to 1 month. Allow to defrost thoroughly before cooking them on the barbecue.
- Place the ribs in a large pan and cover them with cold water. Bring them to the boil, then reduce the heat and simmer for 30-35 mins, until meat is tender.
- Meanwhile, pour pineapple juice into a pan and add chilli sauce, tomato purée, honey, lime zest and juice, garlic and ginger. Place the pan on the hob and bring to the boil. Simmer the sauce gently for 10-15 mins until it's thickened to a coating consistency. Add salt to taste.
- Drain the ribs well and then pour the sauce over. Turn ribs well in the sauce and leave to marinate for at least 4 hrs, or overnight - placing them in a covered bowl in the fridge once they're cold, and turning them occasionally in the sauce.
- Cook the ribs on a medium-hot barbecue for 12-15 mins, turning them from time to time until they're well heated and the meat is tender, brushing any of the excess marinade over them during cooking to help prevent them drying out. Serve with extra chilli sauce for dipping, if you like.
Nutritional information is for the maximum number of servings
Nutritional information per portion
- Calories 380(kcal)
- Fat 22.0g
- Saturates 90.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.