How could you go wrong with honey and pork? Jack found that out when roasting roast whole pigs on a spit with help from sous chef Indiana Jim. Roasting a full pig is not for the faint hearted, and there will be details in another post. For the moment, think of car battery, washing machine gearbox, windscreen wiper motor, 3/4" pipe about 7′ long, 7′ X 3′ road sign, many bags of charcoal, and several dozen Veuve Cliquot … mmm!, now there’s something to wait for.
In the meantime, Indiana Jim’s long haired mate filed a request for a marinade for pork ribs. Jack rummaged around in his clippings and unfiled recipes and unearthed an oldie, but goodie. Have a crack at this marinade on some spareribs before we all move on to the pro leagues.
Sparerib Marinade
Ingredients
2½ lb pork spareribs
MARINADE
⅓ cup honey
¼ cup soy sauce
3 tbsp oyster sauce
2 tbsp brown sugar
3" piece fresh ginger grated (reduce by ½ if not fond of ginger)
3 garlic cloves crushed
1 tbsp tomato paste (Jack uses the concentrated version in the tube)
¼ tsp kosher salt
¼ tsp cayenne pepper
¼ tsp ground cinnamon
1 tsp dried rosemary
STEP 1
Put the spareribs in a single layer in a nonmetallic dish
STEP 2
Mix ALL the marinade ingredients together. Mix well.
Pour over the spareribs
Cover with plastic wrap, refrigerate overnight or about 8 hours
STEP 3
Heat the oven to 375º
Transfer the spareribs to a roasting pan
Oven roast for 50 to 60 minutes
Baste occasionally with marinade
Turn every 10 minutes
STEP 4
Cut the ribs into portions
SERVE and ENJOY
ALTERNATE STEP 3 Cook ‘em on the barbie, baste, turn and go to Step 4
