Glazed chilli and pineapple spare ribs

Serves: 2

You will need 6 pork spare ribs
Birds Eye chillies, finely chopped and deseeded
red onion, finely chopped
4 garlic cloves, crushed
30g grated ginger
70g extra virgin olive oil
small can of pineapple, finely chopped, plus juice
50ml tomato purée, lime juice, runny honey
sea salt and black peppe

Directions Separate the ribs and simmer in salted water for 30 minutes – drain and cool.

Pan-fry the garlic, ginger, onion and chillies in the oil until soft then add the chopped pineapple. Add pineapple juice, tomato purée, lime and honey. Season to taste and boil until thick – leave to cool.

Brush the cooled glaze over the ribs and grill over medium heat for around 15 minutes, or until the sauce becomes caramelized.


Recipe courtesy of www.nationalbbqweek.co.uk


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