Sticky marmalade, soy & ginger barbecued pork spare ribs

Prep time 15 minutes Cook time 1 hour 10 minutes

Serves 4 people

These sweet and juicy pork spare ribs are delicious. The pre-cooking of the ribs on the BBQ before searing makes them very tender.

Ingredients

1.

Preheat a gas BBQ with a hood (see tips) to low heat.
2.

Place a rack in a large foil cooking pan. Arrange pork in a single layer on the rack. Pour 1.5cm water into the pan (ensure the water does not touch the pork). Cover the pan with foil, ensuring it is well sealed. Cook pork, hood down, for 1 hour. Remove from the BBQ, uncover and stand for 10 minutes.
3.

Meanwhile, combine marmalade, sugar, soy sauce, ginger paste and garlic in a small saucepan. Bring to the boil over medium heat. Gently simmer for 3 minutes. Set aside.
4.

Heat the BBQ plate over medium-high heat. Pat pork dry with paper towels. Transfer ¼ cup marmalade mixture to a microwave-safe serving bowl. Set aside.
5.

Liberally brush pork with the remaining marmalade mixture. Barbecue pork, hood down for 3-4 minutes on each side, brushing with remaining marinade once, until golden and sticky. Transfer to a rack over a tray and rest for 3 minutes. Warm the reserved marmalade mixture in a microwave oven on high for 15 seconds.
6.

Serve pork with the warmed marmalade mixture for drizzling, cucumber wedges and a leafy green salad.

Tips:

Using a BBQ with a hood ensures even cooking and air circulation. If preferred, you can use a char-grill pan however the cooking time may need to be slightly increased.

If using thinner pork rasher slices, which are about 1cm thick, reduce the cooking time to 40 minutes in the BBQ with the hood down, and then 2-3 minutes on each side on the barbecue.

You can also pre-cook the pork in your oven instead of on the BBQ. Preheat your oven to 140°C/120°C fan-forced. Cook for 1 hour. Then brush with the marmalade mixture and barbecue as per the method on the recipe.