Barbecued Spare Ribs

Serves 6

  • 8 pork spareribs (1.2 kilo)
    1/3 cup barbeque sauce
    ¼ cup Bundaberg Rich Brown Sugar
    ¼ cup cider vinegar
    1/3 cup dry sherry
    1 tablespoon ketjap manis
    1 tablespoon chilli sauce
    2 cloves garlic, crushed
    1 tablespoon grated fresh ginger
    ¼ teaspoon Chinese 5 spice powder
    to serve
    steamed rice
    steamed bok choy

1. Cut spareribs in half, crossways. Place into a large saucepan and cover with cold water. Bring to the boil, then lower heat slightly. Boil gently for 30 minutes. Drain and place in a single layer in a large glass or ceramic dish.
2. Meanwhile, combine all marinade ingredients in a medium saucepan. Place over a medium heat and stir until simmering, then simmer 30 seconds. Remove from heat.
3. Pour marinade over ribs. Turn to coat, then set aside for 1 hour, turning ribs after 30 minutes.
4. Preheat barbeque grill to medium heat. Remove ribs from marinade and place on grill. Cook for 8 minutes, turning frequently and basting liberally with marinade during cooking. Serve with rice and bok choy. Drizzle ribs with a little of the remaining marinade.