Ingredients
1 – 1 1/2 kg spare ribs
1 tbsp salt
12 black peppercorns
3 onions
10 garlic cloves
2 tbsp Japanese soy sauce
1/2 dl Dansukker Muscovado Syrup
2 tbsp tomato purée
1 tbs oil
5 cm fresh ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp dried paprika
1 tsp white pepper
2 tsp salt
1/2 - 1 red chilli
Instructions
Fill a saucepan with water, salt and pepper. Peel and slice the onion and garlic. Add the spare ribs and cook on a low heat for 1 1/2 hours. Remove the spare ribs and dry slightly.
Finely chop the chilli and grate the ginger then mix with the soy sauce, syrup and tomato purée. Brush the marinade over the spare ribs and grill outdoors on a BBQ or inside in the oven at 200 °C for about 30 minutes. Brush the ribs with the marinade several times during grilling. Serve with coleslaw or a bean salsa.
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