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A rich BBQ sauce is the star of this meaty main dish. Catering to 6, it is best served dramatically across a large platter in the centre of your table.
INGREDIENTS
2kg pork spareribs
4 garlic cloves, finely chopped
1 red chilli, seeded and finely chopped (match the chilli to your heat preference)
1 bunch of spring onions, roughly chopped from top to bottom
6 tbsp light brown sugar (or an equivalent quantity of maple syrup)
1 tsp ground allspice
6 tbsp honey
6 tbsp dark rum
6 tsp Dijon mustard
6 tbsp dark soy sauce
Salt and pepper, to taste
METHOD
In a large glass or ceramic bowl mix the ribs, garlic, chilli, and spring onions. Keep some spring onion aside for garnishing.Cover the rib mixture with the remaining ingredients.
Turn the ribs in the bowl repeatedly until they are coated in sauce.
Cook the ribs at medium barbecue heat for 20-30 minutes depending on their size. Turn the ribs frequently and brush them with sauce on each turn. The sauce will build up like a crusty lacquer on the outside of the ribs.
Heat any remaining sauce in a pan until hot and pour it over the ribs as you serve.
Garnish with the remaining spring onion.
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