Chilli & Pineapple Spare Ribs

Chilli & Pineapple Spare Ribs

Forget the local Chinese this summer (plenty of time for that in the winter); this Asian Delight is a real grill-star of the Orient and I got the idea for this dish at, believe it or not a pub on Lantau Island. Simple to both prepare and BBQ, these ribs taste great being, sweet, sour and spicy all at the same time!

  • Serving Size 2

    Ingredients 

    • Pork spare ribs x 6
    • Small canned pineapple, finely chopped, plus juice
    • Birds Eye chillies – finely chopped/deseeded
    • Red onion – finely chopped
    • 4 crushed garlic cloves & 30g grated ginger
    • 50ml x tomato puree
    • 50ml lime juice
    • 50ml runny honey
    • Olive oil + sea salt, black pepper

    Method

    1. Separate ribs and simmer in salted water for 30 mins – drain & cool
    2. Pan-fry garlic, ginger, onion & chillies with oil until soft then add in chopped pineapple. Add pineapple juice, tomato puree & honey. Season to taste and boil till thick – leave to cool.
    3. Brush mixture over ribs and grill over medium heat for around 15 mins, or until sauce becomes crusty/brown.