Pineapple and Coconut glazed Pork Spare Ribs... need I say more?!
Course
Main
Cuisine
American
Prep Time2hours30minutes
Cook Time1hour40minutes
Total Time4hours10minutes
AuthorManuela Zangara
Ingredients
1rack of pork spare ribsapproximately 1 kg – 2.2 lbs.
Marinade
250ml– 1 cup pineapple & coconut juice
2tbspcoconut cream
2tbspfresh corianderchopped
1green chilli
Dry Seasoning:
¾tbspbrown sugar
½tbspcoarse salt
½tbsppepper
½tbspgarlic powder
½tbsponion powder
½tbspground allspice
¼tspchilly powder
Glaze:
125ml– ½ cup pineapple & coconut juice
1 ½tbsprice vinegar
¾tbspbrown sugar
¾tbspbutter
Salt & Pepper
Pineapple & Coconut Barbecue Sauce (to serve)
125ml– ½ cup pineapple & coconut juice
¼tspchilly powder
1tspminced ginger
30ml– ¼ cup ketchup
¾tbsprice vinegar
½tbspworchestershire sauce
½tbspbrown sugar
1tspsoy sauce
Salt & Pepper
Instructions
Mix all the ingredients of the marinade together.
Trim the rack of pork spare ribs, put them with the marinade in a big enough Ziploc bag and marinate it in the fridge for 2 hours.
In the meantime, mix all the ingredients of the dry seasoning together and keep them aside.
To make the glaze that you will use for basting the ribs, place the pineapple & coconut juice, vinegar, sugar, butter and pepper in a saucepan and boil until syrupy (10 to 15 minutes), stirring occasionally with a wooden spoon.
After the 2 hours have passed, pat the ribs dry and rub them with the dry seasoning.
Then put them in a baking dish meat side up, cover them tightly with aluminium foil and cook them in a pre heated oven at 180°C – 355°F for 1.5 hours. Now turn the ribs over, baste them with the glaze and broil them at 200°C – 395°F for 5 minutes. Turn them again, baste and broil for 5 more minutes.
In the meantime, prepare the Pineapple & Coconut Barbecue Sauce by mixing all the ingredients together in a saucepan. Cook for about 10 minutes or until it thickens. Let it cool down.
When the ribs are ready, serve them hot with the Pineapple & Coconut Barbecue Sauce.