1 kg thick ribs
2 tbsp Dansukker Dark Muscovado Sugar
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp dried paprika
1 tsp white pepper
2 tsp salt
Butter or margarine

Citrus salad
2-3 oranges
1 lime
1 red onion
1 tbsp red chilli, finely chopped
1 garlic clove, grated
1 tbsp fresh ginger, grated
1 tbsp Dansukker Light Syrup
1/2 tsp coarsely ground black pepper

Mustard cream
1 tbsp crushed mustard seeds
1 tbsp Colman’s mustard powder
1 tbsp white wine vinegar
50 ml Dansukker Glucose Syrup
150 ml whipping cream
150 ml 38% crème fraîche

Spare ribs
Combine the sugar with the spices. Brown the meat in the butter or margarine in a frying pan. Spread the spice mixture over the ribs. Place in a baking tray and roast for about 30 minutes at 175 °C.

Citrus salad
Peel the oranges and lime and cut the fruit into “fillets”. Peel and half the onion and cut it into thin half-moons. Combine all the ingredients for the salad in a bowl.

Mustard cream
Mix both types of mustard with the vinegar and syrup. Add the cream and whisk into a creamy sauce. Stir in the crème fraîche and whisk again until it reaches the desired consistency.