I haven’t made spare ribs in a while because it’s always on a take-out menu, but they looked so nice when I was shopping yesterday, I decided get some and make them myself. I based the marinade mostly on my Chinese BBQ roast pork recipe because the comments I got the last time was ‘this tastes better than Spur’s ribs’. And it did, even if say so myself, which I rarely do. Try it yourself.
2 racks baby back pork spare ribs
2 star anise
2 cinnamon sticks
6 pepper corns
¼ cup tomato sauce
2 tblsp honey
1 tblsp light soy sauce
1 tblsp oyster sauce
1 tblsp hoisin sauce
1 tblsp char Siu sauce
1 tsp five-spice powder
1/4 teaspoon white pepper
1 tsp sriracha
4 tblsp brown sugar
4 tblsp Spur BBQ sauce
4 tblsp Durky sauce
¼ cup hot water
Mix all the marinade ingredients in a glass bowl.
Whisk to combine. Heat in microwave for 5 minutes, stirring every minute.
Place ribs in pot of cold water with star anise, cinnamon and peppercorns.
Bring water to the boil and boil ribs until the scum rises to the surface and ribs no longer pink.
Remove ribs, rinse and pat dry.
Place in container/large Ziploc bag and pour marinade over and marinade for a couple of hours.
Preheat oven to 180C and place ribs in roasting pan and bake, basting regularly with marinade.
Last 15 minutes add little water to marinade and pour the whole lot over the ribs (creates an awesome sauce).
I served with onion rings.
2 onions cut into thick rings
1 cup butter milk
2 cups seasoned flour
½ tsp baking powder
2 beaten eggs
2 cups bread crumbs
Soak onions in buttermilk for 30 minutes.
Mix together the flour, baking powder add salt.
Dip the onion into flour until coated; set aside.
Whisk egg and milk into flour.
Dip the floured rings into batter, drain off excess batter then press into crumbs.
Deep fry till golden.
Drain and add salt.
Prepared, tried and tested by: Melanie Kramar
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