Who doesn’t love a
sticky and spicy pork rib or two…
You will need:
1 kg pork ribs (1 rack)
2 litres water
3 tablespoons Jenny’s Kitchen Tamarind Chutney (any heat)
1 tablespoon honey
tablespoon light soy sauce
1 tablespoon Sriracha
To prepare your Spicy
- 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 hour. 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
- 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.