Recipe

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• 1 1/2 kg pork spareribs
• 1/2 cup tomato ketchup
• 1/4 cup teriyaki sauce
• 1/4 cup red wine
• 1/3 cup unsweetened pineapple juice
• 4 tbsp honey
• 2 tsp light soy sauce
• 4 -6 garlic cloves, crushed
• 4 tsp grated fresh ginger
• 2 tbsp fresh thyme, chopped
• 1 pinch cayenne pepper

• 1 Place ribs in large pan or cast iron skillet.
• 2 Cover with cold water and bring to the boil.
• 3 Reduce the heat and simmer for 10 minutes.
• 4 Combine the Marinade ingredients in a bowl and mix well.
• 5 Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
• 6 Refrigerate for AT LEAST 4 hours or better still, overnight!
• 7 Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
• 8 During the cooking time baste the ribs frequently with the pan juices/marinade.