An unique take on a old favourite - these bold flavours are sure to impress dinner guests
Ingredients
- 100g (4oz) brown sugar
- 4tbs unsweetened cocoa powder
- 4tsp garlic salt
- 1tbs mild chilli powder
- 1tsp cinnamon
- 900g (2lb) pork spare ribs
- 150ml (1/4 pint) apple juice
- 4tbs tomato purée
WEIGHT CONVERTER
Method
- Preheat the oven to 200ºC/400°F/gas 6.
- Place the ribs in a large saucepan and cover with water. Bring to the boil, reduce the
- heat and simmer for 1 hr.
- Drain and place on a baking tray and leave to cool slightly.
- Mix together the sugar, cocoa powder, garlic salt, mild chilli powder and cinnamon
- in a small bowl. Reserve 3tbs of this spice mixture for the sauce.
- Rub the remaining spice mixture over the ribs, until well coated. Place the ribs in a
- single layer on a foil-lined roasting pan. Cover with foil and roast in the oven for 30
- mins.
- Meanwhile make the sauce, gently heat the apple juice, tomato purée and reserved
- spice mixture until well combined and glossy. Use half the sauce to baste the ribs and
- return to the oven for a further 10 mins, until the ribs are sticky and glossy.
- Place the other half of the sauce in a serving bowl.
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