Spicy Tamarind Spare Ribs

Who doesn’t love a sticky and spicy pork rib or two…

You will need:

1 kg pork ribs (1 rack)

1 tablespoon salt

2 litres water

3 tablespoons Jenny’s Kitchen Tamarind Chutney (any heat)

1 tablespoon honey

1 tablespoon light soy sauce

1 tablespoon Sriracha

To prepare your Spicy Ribs

• 1.Rinse ribs under running water and then place in a large pot (cut rack in half to fit). Add salt and fill the pot with cold water until ribs are submerged (about 2L). Bring to the boil, removing any scum from the surface, then turn heat down to low. Cover with lid and simmer ribs for 1 - 2 hours until the meat is tender. Once ribs are cooked, use tongs to remove them from the liquid, letting any water drip off them.
• 2.Place the other ingredients in a bowl and mix until well combined.
• 3.OVEN METHOD: Preheat oven to 180°C. Place the ribs meat side down on a foil-lined baking tray. Baste both sides of the ribs with the sauce. Cook in the oven for 30-40 minutes, basting every 10 minutes until caramelised.
• 4.BARBECUE METHOD: Place ribs in shallow container and baste generously on both sides. Heat a barbecue grill and cook ribs for 15-20 minutes, basting until caramelised.

Serves Two