Spare ribs on the barbecue.
These are best prepared the night before to allow the marinade to really soak into the ribs.
If you need a gluten free soy sauce, begin by preparing the following (otherwise use normal light soy sauce) –
Mix 1tbsp treacle or molasses with 2tsp vinegar, 1/8 tsp ground ginger, a clove of crushed garlic and 2 cups of gluten free beef broth. Season with black pepper and salt. Simmer for a few minutes until thickened slightly and you are left with about 1 cup of sauce. Store in a jar in the fridge for up to 4 weeks.
This sauce also contains a fraction of the salt you’d find in shop bought soy sauce!
Ingredients – To serve 6
About 2kg of spare ribs
6tbsp soy sauce or gluten free soy sauce substitute
6tbsp brown sugar
6tbsp runny honey
6tbsp wine or rum or orange juice
1 tsp all spice
1tbsp chopped chives
1 crushed garlic clove
1/2 tsp chilli taste
How to : Boil the ribs in a pan of water for about 20 mins, mix everything else together and when the ribs have cooled pour the sauce over them. Use your hands to work the sauce into the meat! Cover and leave to marinate in the fridge overnight or for a minimum of 3 hours.
When ready to eat, get the barbecue hot, remove the ribs from the marinade and grill for about 25-30 mins, until cooked. The remaining sauce can be heated in a pan and poured over the cooked ribs before serving.
These are deliciously sticky and best eaten with your fingers! Any leftovers can be refrigerated and warmed in the microwave the following day.
For other bbq marinades look here.