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Preparation time
20 minutes
Total time:
1 day 1 hour 35 minutes
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Ingredients
Pork spareribs
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250 mL (1 cup) brown rum
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60 mL (1/4 cup) chili powder
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To taste, salt
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5 mL (1 tsp.) Tabasco sauce
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2 oranges, cut into quarters
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900 g (2 lb.) pork spareribs
Marinade
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125 mL (1/2 cup) peanut oil
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30 mL (2 tbsp.) Cajun spices
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15 mL (1 tbsp.) dried oregano
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3 garlic cloves, pressed
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2 shallots, minced
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125 mL (1/2 cup) brown rum
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150 mL (2/3 cup) freshly squeezed orange juice (about 2 oranges)
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15 mL (1 tbsp.) Worcestershire sauce
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125 mL (1/2 cup) ketchup
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80 mL (1/3 cup) maple syrup
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To taste, salt and pepper
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Directions
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Place all ingredients except those for marinade in a large saucepan filled with cold water, and then add the spareribs. Bring to a boil and cook covered for 75 minutes at a gentle simmer.
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Remove ribs from flavoured broth and set aside to cool. Refrigerate.
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Combine all marinade ingredients in a bowl. Brush marinade onto spareribs.
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Place ribs, one on top of the other, in a rectangular baking dish. Cover with plastic wrap, pressing down on ribs to remove excess air.
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Set something heavy on top of ribs and set them to marinate in fridge for at least 24 hours.
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Remove ribs from the fridge about 30 minutes before cooking.
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Preheat the oven to 180°C (350°F).
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Transfer spareribs onto one or more large baking trays, being sure to transfer all the marinade as well.
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Put into the oven and let caramelize for 20 to 30 minutes. Don't turn ribs over while baking.
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Brush ribs with sauce and serve them with sweet potato fries!
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