What you'll need: For the Ribs 2 racks of pork spare ribs 3 bay leaves 1 tsp peppercorns 1 roughly chopped onion 1 roughly chopped carrot Small bunch of parsley For the glaze 150g chipotle ketchup (or other chilli sauce) 175g tomato ketchup 175g muscovado sugar 100ml dark soy sauce
What you'll need:
For the Ribs
- 2 racks of pork spare ribs
- 3 bay leaves
- 1 tsp peppercorns
- 1 roughly chopped onion
- 1 roughly chopped carrot
- Small bunch of parsley
For the glaze
- 150g chipotle ketchup (or other chilli sauce)
- 175g tomato ketchup
- 175g muscovado sugar
- 100ml dark soy sauce
- 4 tbsp teriyaki sauce
Put all the ingredients for the ribs in a large saucepan, along with enough water to cover the lot. Bring to a boil, then reduce to a simmer for 1.5 hours.
For the glaze, place all of the ingredients into a small saucepan, and bring to a simmer for ten minutes, stirring regularly.
Remove the ribs from the water, cover them in the glaze, and cook on a tray in a preheated oven at 200C for 30 minutes. After ten minutes in the oven, baste them well with more of the glaze. Serve with chopped parsley, and some steamed vegetables and rice.
There you have it -- a US-style recipe for Chilli Ribs!
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