Barbecued Oriental Sweet and Sour Spare Ribs

4 1 ratings
Total time 35 mins
10 mins preparation time
180 mins marinating time
25 mins cooking time

Sweet and sour style barbecue spare ribs marinated in Kikkoman soy sauce, ginger, lemon, sesame oil, honey and sesame seeds. The glaze goes gloriously sticky so napkins are a must!

Ingredients

4 portion(s)
2 kg
spare ribs
Salt

For the marinade:

1 
small, organic lemon
1 
small piece of ginger (approx. 1.5 cm)
1 
garlic clove
3 tbsp
olive oil
2 tbsp
sesame oil
3 ½ 
honey
3 tbsp
white balsamic vinegar (or white wine/apple cider vinegar)
Freshly ground pepper
4 tsp
sesame seeds

For the salad:

1 
mango
1 
Romaine lettuce (or 2 baby Romaine lettuces)
2 
carrots
100 g
sprouted seeds
2 tbsp
olive oil
2 ½ tbsp
white balsamic vinegar
100 ml
apple juice
1 ½ tsp
maple syrup
Freshly ground pepper
Nutritional facts (per portion): 2652 kJ  /  633 kcal
35.1 g Fat
39.6 g Protein
31.8 g Carbohydrates

Preparation

Step 1

Cook the spare ribs in a pan of boiling salted water for approx. 50–70 minutes, depending on the thickness of the ribs. Drain and allow to cool a little. 

Step 2

Prepare the marinade by washing the lemon under hot water, then patting it dry. Grate off some of the zest, cut the lemon in half and squeeze out the juice. Peel the ginger and garlic and chop both finely. Mix together the lemon zest and juice, soy sauce, olive oil, sesame oil, honey, vinegar, ginger, garlic, pepper and sesame seeds. Brush the spare ribs with the marinade and put in the fridge for around 2 or 3 hours until you’re ready to start the barbecue.

Step 3

Meanwhile, prepare the salad by peeling the mango and cutting the flesh off the stone. Slice the mango flesh into thin strips. Slice the lettuce, then wash and dry. Wash and peel the carrots, then shave off thin ribbons using a peeler. Wash the sprouted seeds, if necessary.

Step 4

To prepare the dressing, use a blender to blend 4 tablespoons of sliced mango, the olive oil, vinegar, apple juice, soy sauce and maple syrup together. Season with pepper. Add the dressing to the salad and toss. 

Step 5

Place the spare ribs on the barbecue for about 10-20 minutes depending on the heat (closing the lid, if your barbecue has one). If needed, baste with the remaining marinade as the ribs cook. Serve alongside the salad.

Tip:

Pre-cooking the ribs in salted water significantly reduces the time they need on the barbecue and keeps them succulent and full of flavour.

The marinade also tastes fantastic on beef steaks and pork chops. To bring out the full flavour of the marinade, leave the spare ribs to marinate overnight.

Recipe-ID: 863

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Cook the spare ribs in a pan of boiling salted water for approx. 50–70 minutes, depending on the thickness of the ribs. Drain and allow to cool a little. 

Prepare the marinade by washing the lemon under hot water, then patting it dry. Grate off some of the zest, cut the lemon in half and squeeze out the juice. Peel the ginger and garlic and chop both finely. Mix together the lemon zest and juice, soy sauce, olive oil, sesame oil, honey, vinegar, ginger, garlic, pepper and sesame seeds. Brush the spare ribs with the marinade and put in the fridge for around 2 or 3 hours until you’re ready to start the barbecue.

Meanwhile, prepare the salad by peeling the mango and cutting the flesh off the stone. Slice the mango flesh into thin strips. Slice the lettuce, then wash and dry. Wash and peel the carrots, then shave off thin ribbons using a peeler. Wash the sprouted seeds, if necessary.

To prepare the dressing, use a blender to blend 4 tablespoons of sliced mango, the olive oil, vinegar, apple juice, soy sauce and maple syrup together. Season with pepper. Add the dressing to the salad and toss. 

Place the spare ribs on the barbecue for about 10-20 minutes depending on the heat (closing the lid, if your barbecue has one). If needed, baste with the remaining marinade as the ribs cook. Serve alongside the salad.

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