Hot Chilli Pork Spareribs
|Pork back rib racks||6 Small|
|Freshly ground black pepper||To Taste|
|Apple juice||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Lime juice||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Tabasco sauce||1 Dash|
|For apple chilli glaze|
|Vegetable oil||1 Tablespoon|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Red chili||1 , seeded and finely chopped (Fresh)|
|Canned apple puree||4 Ounce (125 Gram)|
|Apple jelly||10 Ounce (1 Cup, 315 Gram)|
|Lime juice||2 Tablespoon|
1. Season ribs with black pepper and place in a shallow glass or ceramic dish. Combine apple juice, lime juice and Tabasco sauce, pour over ribs and toss to coat. Cover and refrigerate for 1-2 hours.
2. To make glaze, heat oil in a saucepan and cook onions, garlic and chilli over a medium heat for 10 minutes or until onions are soft. Stir in apple puree, jelly and juice, bring to simmering and simmer, stirring frequently, for 15 minutes or until mixture thickens. Stir in lime juice and season to taste with black pepper and cook for 15 minutes longer or until mixture thickens.
3. Preheat barbecue to a medium heat. Drain ribs and sear on lightly oiled barbecue for 5 minutes each side, brushing with reserved apple juice mixture frequently. Brush ribs with warm glaze and cook, turning, for 5 minutes longer. Serve ribs with remaining glaze.