This is a Chrystall family favourite...it doesn't even have a name, but this marinade featured all the time for us as children on chicken drums. I've been purchasing spare ribs a lot lately from the Westmere butcher, marinating them and baking them whilst basting the meat with the marinade throughout cooking for extra sticky & intense flavoured ribs. These are a winner with kids and adults alike - a brilliant bbq idea for everyone to enjoy. Use on ribs, chicken drums and nibbles
Have a play around with measures of these ingredients to your own taste...
For 10 pork spare ribs, I used
1/4 cup soy sauce
2 cloves garlic, crushed
1/4 cup tomato sauce
2 tbsps honey
This gives you plenty of marinade leftover for basting
In a flat dish, place marinade ingredients and mix together with a fork or spoon. Use your hands to massage the ribs with the marinade. Cover dish with gladwrap and refridgerate for at least 2 hours, preferably overnight.
Preheat the oven to 180-190 degrees. Place ribs on a baking tray lined with baking paper and bake for up to 50 mins, basting every 10 minutes. (To baste, simply remove baking tray from the oven and spoon leftover marinade over the ribs before returning to oven)
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