INGREDIENTS
- 4kg pork belly spareribs
- 350ml soy sauce
- 3 Tbsp
Rhodes Quality Tomato Paste - ½ cup chutney
- 80ml balsamic vinegar
- 5 cloves garlic, crushed
- 2 tsp Hinds Spices Pure Ground Ginger
- 5ml Chinese 5-spice powder
- 2 tsp Hinds Spices Paprika
- 1 Zest of lemon
- 3 thyme sprigs, picked
METHOD
- Using a sharp knife, slice the rack of ribs into serving portions, with 3 to 4 ribs on each.
- Mix soya sauce, Rhodes Quality Tomato Paste, chutney, balsamic vinegar, garlic, Hinds Spices Pure Ground Ginger, 5-spice powder and Hinds Spices Paprika together. Place the pork ribs in marinade and leave for 4 hours.
- Place in an oven-proof dish and cover with a lid, or place in a foil parcel on a baking tray. Roast in a preheated oven at 120°C for 2 hours.
- Remove ribs from the oven and braai over medium-hot coals for 20 minutes, turning regularly. Remove from the fire and sprinkle over lemon zest and fresh thyme before serving.
