Spicy Honey Spareribs
We love the sweet and spicy flavours of this Asian-inspired marinade. If you don't have pork it's just as good with beef short ribs or chicken drumsticks. You can use tamari in place of soy sauce to make this gluten-free.
1 hour 15 mins
1-1.2 kg meaty short pork spareribs, cut into 2-3 rib sections
1 cup apple juice, or water
1/4 cup light honey
1/4 cup soy sauce, or tamari
2 tbsp rice vinegar
2 tbsp neutral oil
2 tbsp finely grated fresh ginger
2 cloves garlic, crushed
1 tsp five-spice powder
3-4 whole star anise
2 dried chillies, (optional)
Preheat oven to 180°C.
Arrange pork ribs in a single layer in a large baking dish.
Combine all other ingredients in a pot and bring to a boil, then pour over the ribs.
Cover dish tightly and bake for 1 hour, then remove cover and tip most of the juices back into the pot.
Turn ribs and continue cooking, uncovered, until golden (about another 15 minutes).
Simmer juices in the pot until slightly thickened and brush over cooked ribs to serve.