This is a frequent Saturday night recipe in our house! Choose thick, meaty spare ribs, cook them until they are tender, then finish them off with this deliciously sticky sauce. You can balance out the meal with green veg.
1.5kg pork spare ribs, or rib rack
180g caster sugar
4 tablespoons (60ml) white vinegar
4 tablespoons (60ml) soy sauce
1 pinch dried chilli flakes, optional
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Preheat the oven to 150 degrees C. If you purchased a rack of ribs, separate them into single ribs to cook.
Arange the ribs in a large roasting tin and cook for 1 hour. You can cover with foil if you like but the juices from the pork will keep them moist.
Remove the ribs from the oven and turn up the temperature to 200 degrees C. Carefully drain off all the liquid in the roasting tin.
In a cup or a bowl, mix the sugar, vinegar, soy sauce (and chilli flakes, if using) until sugar has dissolved. Pour this sweet-sour mixture over the ribs in the roasting tin, making sure each rib is well coated. Return the ribs to the oven and cook for another 20 or 30 minutes until the ribs are sticky.