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Marinated Three Flavour Ribs

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Ingredients
  Chinese pork spare ribs 36 , trimmed
  White wine vinegar 30 Milliliter (2 Tablespoon)
For barbecue marinade
  Olive oil 30 Milliliter (2 Tablespoon)
  Red wine 240 Milliliter (1 Wineglass)
  Golden syrup 15 Milliliter (1 Tablespoon)
  Worcestershire sauce 2 Teaspoon
  Tomato puree 15 Milliliter (1 Tablespoon)
  Red wine vinegar 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Freshly ground black pepper To Taste
  Salt To Taste
For sweet and sour marinade
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Pineapple juice 240 Milliliter (1 Wineglass)
  Tomato ketchup 30 Milliliter (2 Tablespoon)
  Red wine vinegar 15 Milliliter (1 Tablespoon)
  Soy sauce 30 Milliliter (2 Tablespoon)
  Light brown sugar 30 Milliliter (2 Tablespoon)
For spicy orange marinade
  Chicken stock 1⁄4 Pint (150 Milliliter / 2/3 Cup)
  Oranges 2 , rind grated and juiced
  Onion 1 , finely chopped
  Cloves 6
  Bay leaf 1
  Olive oil 15 Milliliter (1 Tablespoon)
  Clear honey 30 Milliliter (2 Tablespoon)
  White wine vinegar 15 Milliliter (1 Tablespoon)
Directions

Put the ribs in a large pan.
Cover with water and add the vinegar.
Bring to the boil, skim the surface, reduce the heat, cover and simmer for 30 minutes.
Drain and place in three separate shallow dishes.
Mix the barbecue marinade ingredients together and pour over one dish of ribs.
Toss to coat completely.
Mix the sweet and sour marinade ingredients together with a little salt and pepper and pour over a second dish of ribs.
Toss.
Mix the spicy orange marinade ingredients with a little salt and pepper and pour over the final dish of ribs.
Toss.
Leave all the ribs to marinate for 3-4 hours.
Drain off each of the marinades into separate small saucepans.
Boil rapidly until syrupy.
Barbecue the ribs, keeping the different ones separate on the grill, so you can brush with the right marinade during cooking.
Turn and brush frequently until golden (about 8-10 minutes).

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Servings: 
18

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