| 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 |
ml |
Each English mustard powder and chilli; (1tsp) |
|
|
; powder |
| 15 |
ml |
White wine vinegar; (1tbsp) |
| 55 |
g |
Dark muscovado sugar; (2oz) |
| 150 |
ml |
Boiling water; (5fl oz) |
| 1 |
md |
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 170°C, 325°F, 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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