1 kg spare ribs
4 tbsp Dansukker Muscovado Syrup
4 tbsp oil
2 tsp salt or 4 tsp flakes
1 tsp black pepper
3 sprigs of fresh rosemary or 2 tsp dried rosemary
2 garlic cloves, grated
Combine all the marinade ingredients and rub into the spare ribs. Refrigerate for at least 1 hour.
Oven-roast at 175 ˚C for about 1 hour. Serve with salad and good bread.
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