Sweet and sour pork spare-ribs recipe

  • Serves 6
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 347 calories / serving
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Pork spare ribs HERO

Preheat the oven to 160ºC (315ºF/Gas 2–3). Cook the pork spare-ribs for 45 minutes in a large saucepan of water, skimming regularly. Rinse. Peel and finely chop the garlic and the shallots. Combine them with the tomato sauce, soy sauce, olive oil and tandoori spices. Lay the ribs in a gratin dish, coat with the marinade. Bake for 30 minutes, basting the ribs with the sauce. Serve when the flesh comes away from the bones.

365 Good Reasons to Sit Down and Eat by Stephanie Reynaud, published by Murdoch Books. Recipes for every day of the year in Stephane Reynaud's quirky culinary almanac. 

See more Pork recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.2kg (2lb 10oz) pork spare-ribs
  • 6 garlic cloves
  • 2 shallots
  • 150g (5½oz) tomato sauce (ketchup)
  • 3tbsp soy sauce
  • 3tbsp olive oil
  • 1tbsp tandoori spices
  • Energy 1445kj 347kcal 17%
  • Fat 23g 33%
  • Saturates 8g 38%
  • Sugars 8g 9%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 9.2g Protein 25.6g Fibre 1g

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