Portions: 6 Portions

Preparation: 15 minutes plus overnight marinating

Cooking: 2 hours

Ingredients

Marinade

• 3 cm ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 700g canned tomato, pureed
• 75ml red wine vinegar
• 6 tbsp golden syrup
• 1 tbsp soy sauce
• 1 tbsp worcestershire sauce
• 1 teaspoon cayenne pepper

Spare Ribs

• 2kg spare ribs, cut into individual ribs

To Serve

• Spiced Bean Rice (see recipe)
• or boiled rice

Method

1. Marinade: Place all the marinade ingredients in a casserole pan or large saucepan and put it over a high heat. Stir the marinade regularly so that the ingredients are well distributed, bring it to a strong simmer then reduce the heat to a simmer and leave it to cook for 15 minutes. Remove the marinade from the heat and allow it to cool.
2. Place the ribs in a container with the cooled marinade, cover the container and place them in the refigerator to marinate overnight or for at least 6 hours.
3. To Cook: Preheat an oven to 180°C. Place the ribs with the marinade in an oven tray and place them on the centre shelf of the preheated oven. Leave the ribs to cook for 1 hour, turinmg them regulary so that all sides cook evenly.
4. Preheat the grill to high and place the ribs under the grill for 1-2 minutes to crisp up the marinade. Serve.
5. To Serve: Place the ribs on a bed of spiced bean rice or boiled rice with a little of the sauce. Serve the ribs with a bowl of water with lemon for washing sticky hands and plenty of napkins.