| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
British |
Waitrose2 |
4 |
Servings |
INGREDIENTS
| 2 |
|
454 g packs Waitrose British |
|
|
Pork Spare |
|
|
Ribs salt |
| 1 |
|
Knorr Parsley and Garlic |
|
|
Herb Cube |
| 5 |
|
Each English mustard powder |
|
|
and chilli 1tsp |
|
|
powder |
| 15 |
|
White wine vinegar, 1tbsp |
| 55 |
g |
Dark muscovado sugar, 2oz |
| 150 |
|
Boiling water, 5fl oz |
| 1 |
|
Fresh supersweet pineapple |
INSTRUCTIONS
Place the ribs on a baking tray and sprinkle generously with salt.
Blend the herb cube with the mustard, chilli powder and vinegar. Add
the sugar and stir in the boiling water. Bring the mixture to
simmering point and boil gently for 3-4 minutes or until the sugar has
dissolved. Cut away the outer skin, remove the core from the pineapple
and cut into triangles. Spread amongst the tray of spare ribs. Pour
the liquid over the top and place in a preheated oven 170øC, 325øF,
gas mark 3, for 2 hours or until thoroughly cooked. Turn the ribs 3 or
4 times during the cooking. Converted by MC_Buster. NOTES : The
juice of fresh pineapple helps to tenderise the spare ribs as well as
adding flavour and succulence to the dish. Serve the ribs with jacket
potatoes or deep-fried potato skins with Waitrose Sour Cream and Chive
Dressing. Converted by MM_Buster v2.0l.
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