We took this recipe from ‘The Organic Meat Cookbook’ by Frances Bissell. We used some spare ribs from Ken Wilson’s croft: they were HUGE and delicious. The book says to allow 450g ribs per person but that was way more than enough. We used the oriental variation of the recipe.
- 2 spare ribs per person (or 450g)
- 2 cloves garlic
- 2 tbsp tomato ketchup
- 2 tbsp runny honey
- 3 tbsp soy sauce
- 2 tbsp rice wine
- 2 tbsps rice vinegar
- 1 tbsp worcestershire sauce
- 2 tsp angostura bitters
- 2 tsp toasted sesame oil
- 3 tsp grated fresh ginger
- 1/2 tsp chilli powder
- 1 tsp chinese five spice powder
- salt and pepper
- 1 tbsp cornflour
- Mix all the ingredients except for the ribs and the cornflour, and put them in the bottom of an ice-cream tub or similar, large enough to take all the spare ribs. Mix well.
- Put the ribs into the marinade in the tub, make sure they are all coated in the marinade, and leave in the fridge overnight
- When ready to start cooking, turn the oven to 200C and take the ribs out of the fridge to warm up a bit.
- Take a roasting tray with a rack, and put a enough water in to cover the bottom. Put the ribs onto the rack, and put this in the oven. Save the marinade for basting
- Bake for 1 hour, turn and baste the ribs every 15 minutes or so.
- Once the ribs are cooked, take them out of the oven, and set aside on their rack. Take a spoonful of the liquid in the bottom of the tray, mix with the cornflour, and stir this back into the pan. Bring this to the boil to make a thickish gravy.
We served the ribs on rice cooked with a little shredded cabbage. One suggestion is to add sesame seeds to the ribs for the last 10 to 15 minutes of cooking. We sourced most of the more unusual ingredients from Lovats (Carnan)