Tropical Pork Spare Ribs
These were the best pork spare ribs – I will be making them again when I get home for sure. I had a superb pineapple the day I made it and as a bit of a last minute thought I threw a little chopped pineapple into the marinade. It added a really lovely tropical flavour. An echo of a sweet and sour pork almost – a very, very reconstructed version of it of course! And the fresh turmeric (yes, I am putting it into everything at the moment) also added to that ‘tropical’ flavour. And the smokiness from being cooked over the camp fire certainly added to that flavour mix. Yum yum!
8 slices of spare ribs (or other cut of pork
1 tablespoon grated ginger
1 tablespoon grated fresh turmeric
2 grated garlic cloves
1/2 cup soy sauce
1/4 cup lime juice
1/4 cup roughly chopped fresh pineapple
1 teaspoon honey
1 hot red chilli sliced into large pieces (so you don’t accidentally eat a piece!)
Mix all the ingredients together and leave to marinate for a few hours or overnight if possible. Grill over hot coals or on a barbeque until cooked. I cooked these slowly (positioned the rack well above the coals so they could cook slowly without burning and release some of the fat in this rather fatty cut of pork.
(Update: these were so good I made them again. I had them perfectly cooked and we were all looking forward to eating them with some perfectly fire roasted sweet potato and potatoes. Since Andrew had not yet come over to the camp fire to eat dinner I thought I would just leave them on there for another few minutes so they would not get cold. Turned my back for just a minute and…woosh… they went up in flames. Totally charred lumps of charcoal! Seriously disappointing.)