Spicy, Sweet and Sour Ribs
1 hour 10 minutes
4 - 5 people
2 Kg spare ribs cut into twos and threes
½ teaspoon rock salt
40 g fresh ginger peeled and grated
160 g ketchup
4 teaspoons Siracha sauce
2 dessert spoons of gluten free soy sauce (Tamari)
½ teaspoon powdered fenugreek
2 teaspoons of oil
Begin by heating a large saucepan of water on your hob, when it starts to boil add the ribs, cover and reduce to a simmer for 45 minutes. When done, drain in a sieve.
While the ribs are simmering in the pot, pre-heat your oven to 180 degrees Celsius and make the sauce. Ad all the remaining ingredients to a large bowl and mix together thoroughly. Then prepare a baking tray with a sheet of baking paper. When the ribs are done and drained, place them on the prepared baking tray and use a spoon or brush to baste thoroughly with the sauce. When all the sauce is used up, place the ribs in top third of the oven for 25 minutes. Serve with salad.