SPARE RIBS WITH HABANERO CHOCOLATE LIGHTNING AND TOMATO SALSA

Delicious spareribs with Habanero Chocolate Lightning and homemade BBQ marinade. Perfect for summer barbecues.

INGREDIENTS

2 kilograms of spare ribs
salt and freshly ground pepper

BBQ

200 grams brown sugar
200 grams Heinz ketchup
200 grams oyster sauce
1 Habanero Chocolate Lightning or ½ tbsp chili powder
1 or 2 tbsp. lemon juice
salt

    TOMATO SALAD

    200 grams cherry tomatoes
    1 onion
    ½ bunch parsley
    1 tbsp chipotle chili (smoked chili)
    2 tbsp olive oil
    1 tbsp lemon juice
    1 tsp paprika
    salt and freshly ground pepper

      SERVING

      possibly a mixed salad
      wholemeal bread

        HOW TO DO IT

        Rub the spareribs with salt and pepper and leave them to cool for 3 hours. Put them in a pot of cold water and bring to the boil. Skim off any impurities as you go. Turn down the heat and simmer for 3 to 4 hours, until they are very tender. Remove the pot from the heat and leave the spareribs to cool in the cooking liquid.

        BBQ

        If you are using fresh chili, cut it lengthwise, remove the seeds and cut the chili into coarse pieces. Blend together the brown sugar, ketchup, oyster sauce and the fresh chili or chili powder. Season with salt and a little lemon juice if desired.
        Preheat the oven to 200 degrees. Remove the cooled currants from the cooking liquid and coat them well in the BBQ marinade. Place them on a baking sheet lined with baking paper and roast them in the hot oven for 12-15 minutes, until the marinade is caramelized and a golden crust has formed.

        TOMATO SALAD

        Finely chop the tomatoes, onion and parsley. Save the juice from the tomatoes for later. Blend the tomatoes, onion and parsley together with the chipotle, olive oil, lemon juice and paprika to a coarse puree. Season with salt and pepper. Strain the puree through a fine sieve. Save any excess juice from this to marinate a mixed salad that you can serve with your red currants.

        SERVING

        Serve the caramelized currants on a platter with the tomato salsa in a bowl on the side. Serve with a fresh salad and crusty bread, if desired.

         

        spare ribs