Pineapple & Tamarind Pork Spare Ribs
Degree of difficulty: very easy
Preparation time: 5 minutes plus marinating time
Cooking time: 4 hours
Serves 2
- 4 x pork spare ribs (about 800g)
- 2 cups pineapple juice
- 1/4 cup tamarind paste
- 2 cloves garlic, peeled and chopped
- 2 tablespoons palm sugar or brown sugar
- 1 teaspoon five spice powder
- 1 fresh chilli, sliced or chilli powder
- 1 cup pineapple pieces
- Rice to serve
Step 1 - Marinate the pork for 1-2 hours in the pineapple juice, tamarind paste, garlic cloves, sugar, five spice powder and chilli. You can also marinate it overnight.
Step 2 - Preheat oven to 160C/320F. Line a baking tray with foil and place the pork, marinade and pineapple pieces on the prepared tray. Cover snugly with foil and bake for 4 hours turning over halfway. If the liquid burns add a bit more water after the 3 hour stage. If it isn't caramelised by the end of the time, remove the foil and turn the heat up to 180C/350F and roast uncovered for 10 minutes. Serve with rice.