James Whelan Butchers: Pork Spare Ribs

pork spare ribsThere is only one way to eat ribs and that’s with your fingers. It’s a messy business, so napkins and finger bowls are essential! The combination of sweet and spicy with fruity overtones turns a strip of ribs into a feast. The ribs should be marinated overnight for the best result.

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  •  1 cup soy sauce
  • 3⁄4 cup brown sugar
  • 1⁄4 cup balsamic vinegar
  • 1⁄4 cup tomato paste
  • 1⁄4 cup orange juice
  • 2 tablespoons grainy mustard
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon hot chilli powder
  • 1⁄2 teaspoon cumin powder

Serves 4 ( Allow 4 ribs per person)


To Cook

Preheat the oven to 200°C/400°F/gas mark 6. Combine all the ingredients except the pork and mix well. Heat in a saucepan, stirring constantly until it boils. Remove from the heat and allow to cool completely. Lay the ribs in a flat dish, cover with the marinade and refrigerate for several hours minimum. Reserve any extra sauce. Pour any remaining marinade over the ribs and bake for 45 minutes. Serve when cooled to room temperature.



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