Five-spice Barbecue Pork Ribs
recipe for Five-spice Barbecue Pork Ribs comes from
and has been reproduced courtesy of Leiths
School of Food and Wine in London.
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for Five-spice Barbecue Pork Ribs
4 racks of baby back ribs
1 x 400g chopped tomatoes
For the marinade:
300ml pineapple juice
2 tablespoons tomato puree
Tablespoon peeled and grated fresh root ginger
3 tablespoons dark muscovado sugar
2 teaspoons five-spice powder
¼ teaspoon ground cayenne pepper
2 tablespoons dark soy sauce
¼ teaspoon salt
to make Five-spice Barbecue Pork Ribs
the spare ribs in a non-corrosive dish or large plastic
bag. Mix the marinade together. Pour over the ribs,
then cover with cling film or seal the bag. Leave
to marinate in the refrigerator for at lease 2 hours,
the oven to 170°C / 325°F / Gas Mark 3
the spare ribs and marinade to a roasting pan, cover
with foil and bake in the centre of the oven for 2
hours, or until tender.
the ribs to cool in the marinade.
the ribs from the marinade and set aside.
the marinade in a saucepan, add the chopped tomatoes
with their juice and boil to reduce to a sauce.
a barbecue or grill.
the ribs gently with the sauce and grill until browned
and slightly charred.
with permission of Leiths
School of Food and Wine