Amanda Laird: Sticky chilli ribs

By Amanda Laird

Serves 4

1 kg free-range pork ribs
4 cloves garlic, finely sliced
2 Tbs Worcestershire sauce
3/4 cup tomato puree
2 Tbs tomato paste
1/2 cup brown sugar
1/2 cup cider vinegar
2 Tbs chilli sauce
1 Tbs oil
Salt and freshly ground black pepper
Spring onions

1 Place the ribs in a large saucepan, cover with cold water and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes then drain.

2 Place the ribs in a large dish. Combine all ingredients except for the spring onions and pour over the ribs, turning to coat evenly. Cover and refrigerate for one hour, turning after 30 minutes.

3 Heat the barbecue and grill the ribs over a high heat for 15 minutes, turning occasionally. Brush with extra marinade while cooking. Serve hot off the grill garnished with sliced spring onions.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf04 at 24 Apr 2017 00:25:07 Processing Time: 612ms