Name: Glazed spareribs
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 kg pork ribs (or lamb ribs); 125.00 ml soy sauce; 15.00 ml honey; 15.00 ml sherry; 4.00 garlic cloves, crushed; 15.00 ml chutney peach; 5.00 ml mustard powder; 2.00 ml chilli paste; 5.00 ml ginger paste; 15.00 ml lemon juice

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Ingredients (10)

2.00 kg

pork ribs — (or lamb ribs)

BASTING SAUCE

125.00 ml	soy sauce
15.00 ml	honey
15.00 ml	sherry
4.00	garlic — cloves, crushed
15.00 ml	chutney — peach
5.00 ml	mustard — powder
2.00 ml	chilli paste
5.00 ml	ginger — paste
15.00 ml	lemon juice

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Method:

1. Wipe spareribs with a vinegar-moistened cloth, then trim to remove excess fat and gristle.
2. Place entire rack of ribs (or individual portions) on a rack in a roasting pan.
3. BASTING SAUCE: Mix all ingredients together thoroughly.
4. Brush spareribs with basting mixture, using a basting brush. Bake at 180 ºC for 15 minutes (pork) or 30 minutes (lamb), on each side.
5. Brush ribs on both sides with basting sauce and grill under a preheated grill (alongside potatoes) for a further 12 to 15 minutes. If a shinier glaze is desired, brush ribs lightly with honey before placing them under the grill.
6. Remove spareribs and serve immediately on well-heated plates with rosemary potatoes (see recipe) and tomatoes with yoghurt dressing (see recipe).