Barbecued Spare Ribs

For the Ribs
  • 1 1/2 kg pork ribs
  • 2 teaspoons salt
  • 1 teaspoon 5 pepper mixture
For the sauce
  • 5 tablespoons hoi sin sauce (This can be bought in any good Asian shop.)
  • 3 tablespoons sesame oil
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Mirin (sweet Japanese rice wine) or a dry sherry
  • 3 tablespoons garlic, roughly chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 2 tablespoons chili-bean sauce (This dark sauce, more like a paste made from soy beans, chili and other herbs, not to be mistaken with chili oil, can be bought in all Asian shopping centers in Europe.)
  • 2 teaspoons sugar
  • 3 teaspoons dried thyme
  • 1teaspoon Dijon mustard

Preheat your oven to 150°C or 300°F.

Lay the ribs on a tray, sprinkle them both sides evenly with salt and pepper, place them in the oven and bake for an hour. Up to this stage you can do the ribs 4 hours in advance.

Place all of the ingredients for the sauce in a mixer and mix well.

Fire up the barbecue, when the coals are glowing, brush the mixture on both sides of the spare ribs and grill each side for 10 minutes, serve straight away.

I haven't tried spare ribs this way, but it is planned for the next barbecue, whenever it stops raining!

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