Cider and Lime Spare Ribs

From issue #9.
Photography by Nick Tresidder.
    Cider and Lime Spare Ribs

    Serves: 4 - 6

    INGREDIENTS

    2 kilograms pork spareribs
    1 teaspoon salt
    1⁄4 cup malt or white vinegar

    Sauce
    1⁄2 cup lime marmalade
    4 tablespoons runny honey
    1 teaspoon cornflour
    100 ml lime juice
    250 ml cider
    1⁄4 cup soy sauce
    2 cloves garlic, crushed
    1⁄2 teaspoon salt
    freshly ground black pepper

    METHOD

    Cut the rib racks into single ribs and place them in a large saucepan. Cover with cold water and add the salt and vinegar. Bring to the boil then reduce the heat and simmer for 20 minutes. Use a slotted spoon to skim off any scum that comes to the surface. Drain the ribs and rinse well under cold water. Dry and place in a large roasting dish.

    Preheat the oven to 180oC.

    Sauce: Melt the marmalade and honey in a small pot. Mix the cornflour and 1 tablespoon of the lime juice to a smooth paste. Stir this back into the remaining lime juice. Whisk all the sauce ingredients together and pour over the ribs. Turn them to coat in the sauce.
    Roast in the oven for 50-60 minutes turning the ribs a couple of times during cooking.

    To serve: Transfer the ribs to a large serving plate and drizzle over any sauce left in the pan. Serve with a green coleslaw. Serves 4-6

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