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Eat With Your Hands Sparerib Marinade With

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Ingredients

Adjust Servings:
1/4 cup red wine vinegar
1/4 cup tomato ketchup (the thick, real-tomato type!)
1 tablespoon coarse grain mustard
1 tablespoon brown sugar
5 tablespoons soy sauce
2 tablespoons apricot jam
3 garlic cloves, chopped and bashed a bit
3 tablespoons gingerroot, fresh, cut, chopped and bashed
1 teaspoon dried hot pepper flakes (or to taste)
coarse black pepper, to taste
2 lbs pork spareribs (or use enough for 4 people)

Nutritional information

705.1
Calories
479 g
Calories From Fat
53.3 g
Total Fat
17.1 g
Saturated Fat
181.8 mg
Cholesterol
1615.3 mg
Sodium
16.6 g
Carbs
0.5 g
Dietary Fiber
11.7 g
Sugars
38.1 g
Protein
300g
Serving Size

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Eat With Your Hands Sparerib Marinade With

Features:
  • Spicy
Cuisine:

    This is not for knives and forks! Rather put out finger bowls and paper napkins, and do what came naturally for those ancient cave people who discovered grilling. Please do not substitute the apricot jam: it has a flavour uniquely suited to this kind of marinade. Make this the last grill of summer, and I'd suggest your favourite chilled unwooded chardonnay with it! ;)This recipe comes from a highly popular Afrikaans travel magazine called Weg -- which more or less means, Away , as in: Away we go!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Eat-With-Your-Hands Sparerib Marinade (With Onion Salad Idea), This is not for knives and forks! Rather put out finger bowls and paper napkins, and do what came naturally for those ancient cave people who discovered grilling Please do not substitute the apricot jam: it has a flavour uniquely suited to this kind of marinade Make this the last grill of summer, and I’d suggest your favourite chilled unwooded chardonnay with it! ;)This recipe comes from a highly popular Afrikaans travel magazine called Weg — which more or less means, Away , as in: Away we go! , This was really good but not our favorite it’s very tasty I made as posted with the exception of using walla walla onions in place of the red onion this was easy to throw together it was tasty but hubby and I both thought it lacked the WOW factor made for Fall PAC 2012


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    Steps

    1
    Done

    Prepare, Measure Out, and Mix All the Ingredients For the Marinade. Whisk Well.

    2
    Done

    the Recipe Mentions "2 Spareribs" but You'll Know How Much You Need, or Whether You Want to Cut It Slightly Smaller Than 2 Pieces, Which Are Quite Large.

    3
    Done

    Pour the Marinade Over the Ribs, and Brush It on All Over. (use a Glass or Other Non-Reactive Container).

    4
    Done

    Loosely Cover and Leave For a Few Hours. Overnight Is Best.

    5
    Done

    Grill Over Hot Coals Until It Threatens to Catch. Turn Once, and Grill For About Another 10 Minutes While You Brush on the Marinade Every Now and Then.

    6
    Done

    Leave the Grilled Ribs Under Foil (in a Warm Spot) For a Few Minutes, Cut Up Into Pieces Easily Taken in Hand (!), and Present on a Heated Plate. Whether You Need More Salt Is a Question of Personal Taste.

    7
    Done

    Surprisingly, This Salad Idea Goes Well With It: Thinly Sliced Red Onions Which Were Mixed With a Little Sugar and a Pinch of Salt, and Sprinkled With Lemon Juice. Do Ahead So Sugar Can Melt. (just Use Your Own Intuition: No Recipe Exists!).

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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