You will need
2 pork spareribs, ± 2 kg
1 x 500 ml Ina Paarman’s Sticky Marinade
¾ cup (180 ml) water
Preventing Oven Smoke
Adding a little water to the oven pan prevents any dripping fat from burning and smoking up your kitchen.
Method
Cut the ribs between every, or every second bone.
Place into a heavy bottom saucepan. Pour the whole bottle of Sticky Marinade over the ribs.
Add the measured water to the empty bottle and shake to clean out every bit of Marinade and add this to the saucepan.
Cover with a tight fitting lid and simmer slowly for 1 ½ – 2 hours until tender or bake in a slow oven (150°C).
Adjust the oven rack to the middle position and preheat oven to 220°C.
Add ½ cup (125 ml) of water to your oven roasting pan and place a rack in or on the pan.
In the meantime remove the ribs and reduce the remaining marinade left in the saucepan until syrupy.
Place the cooked riblets on the rack, fatty side up. Brush generously with a thick layer of reduced marinade and ovenbake for ± 20 minutes. Reserve leftover marinade for dipping.
Dish up the riblets. Dip into syrupy sauce.
Serve with soft rolls and a green salad.
