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  • spare ribs with pineapple and molasses

    1 vote
    ala nigella lawson

    Ingredients

    • 1 rack (about 3 1/4 pounds) St. Louis-style pork spareribs, cut into about 16 individual ribs
    • Juice and grated zest (colored portion of peel) of 1 lime
    • 3 tablespoons soy sauce
    • 3 red chiles, seeded and roughly chopped
    • 1 (2-inch) piece fresh ginger, peeled and cut into thin slices
    • 2 tablespoons peanut oil
    • 4 tablespoons molasses, divided
    • 2 star anise
    • 1 cinnamon stick, broken into shards, or 1 teaspoon ground cinnamon
    • 1 onion, peeled and cut into eighths
    • 1/2 cup pineapple juice

    Directions

    1. 1. Put ribs into a large resealable bag. In a pitcher or large measuring cup, stir together lime juice, lime zest, soy sauce, chiles, ginger, peanut oil, 2 tablespoons molasses, anise, cinnamon, onion and pineapple juice. Pour into the bag. Seal the bag and squish everything around well. Refrigerate at least 2 hours or overnight.
    2. 2. Preheat the oven to 400 degrees. Let the marinated ribs come to room temperature, then pour the whole contents of the bag into a roasting pan. Roast for 1 hour, turning the ribs over about after 30 minutes.
    3. 3. Take the pan of ribs out of the oven. Carefully pour the liquid contents of the pan into a medium saucepan. Return the pan of ribs to the oven.
    4. 4. Add the remaining 2 tablespoons molasses to the saucepan, whisk to combine, then bring to a boil. Reduce heat and simmer for about 8 to 10 minutes, until the liquid becomes foamy and then syrupy, watching all the while.
    5. 5. Take the ribs out of the oven and pour the dark sticky sauce over, turning the ribs to give them all a thick coating. Transfer to a large flat plate — or just leave in the darkly slicked pan — and dig in.
    6. Note: Uncooked ribs can be frozen in the marinade for up to 1 month. Thaw overnight in the refrigerator in a bowl or on a plate to catch drips, and cook as directed. "Conker" is British slang for a horse chestnut or buckeye.

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