Chilli-glazed spare ribs
It might be cheating but some fresh pork ribs and a bottle of sweet chilli sauce are all you need to make finger-licking-good spare ribs! If your ribs are thin, they will be ready in 1 hour. If you opt for thicker ribs, it will take much longer. Balance out the meal by serving a big bowl of crispy cabbage or kale on the side.
Ingredients
Serves: 5
- 1.8kg pork spare ribs
- salt and freshly ground black pepper to taste
- 250ml water
- 250ml sweet chilli sauce
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Preheat an oven to 180 C / Gas 4.
- Season the spareribs with salt and pepper. Pour the water into the bottom of a large roasting dish or baking tray; arrange the spareribs in an even layer in the dish and cover with foil.
- Bake in the preheated oven for 30 minutes; pour about half the chilli sauce over the ribs, cover, and return to oven. Brush the ribs with more chili sauce every 5 minutes, and continue cooking until the meat pulls away easily from the bone, about 30 minutes more. Serve hot or cold.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (7)
This is NOT a 1 hour recipe! I put the ribs in at 4:45, thinking that they would be ready at 6 - they were not! At 7:30 my husband ate them and said that they were good. But they were nowhere near 'falling off of the bone.' I cooked them for another 2 hours before they were "falling off of the bone." And to me, they were bland. But it certainly kept the house warm on our first of many cooler days. - 16 Sep 2011 (Review from Allrecipes US | Canada)
These were incredibly easy to make, compared to other recipes with huge ingredient lists. I'd never made spareribs before. Also, I liked that you are not instructed to cut them apart, which seemed simpler. I actually did not get to try these, but my husband, sister and kids loved them. I was surprised. I'll have to try them again and see what all the fuss was about I do think next time I'll broil them a few minutes at the end with one last layer of chili sauce-I didn't do that, and they looked pretty blah. Letting the chili sauce stick would be more visually appealing. - 26 Aug 2010 (Review from Allrecipes US | Canada)