Sunday, January 9, 2005

Antillean Spareribs

"This is the best recipe for ribs that I have tried so far. Cooking the ribs beforehand make them soft, while the sugar from the honey gives tasty crusts once the ribs are thoroughly grilled" - Tita

1,5 kg spareribs, cut in peces of 3 ribs each
freshly milled pepper
2 tbsp sunflower oil
25 g butter
3 tbsp lemon juice
1 l stock (bouillon)

For the tomato glaze:
2 tbsp tomato puree
2 pcs garlic
1 tbsp worchtester sauce
4 tbsp honey
1/4 tsp cayenne pepper
pepper and salt
2 tbsp vinegar

1. Spread pepper over the spareribs. Warm the oil and butter and cook the ribs until brown all over. Pour the lemon juice and the stock and cook softly for 20 minutes. Drain and pat dry the ribs.
2. Mix the tomato puree with the minced garlic and the other ingredients.
3. Spread the spareribs with a bit of the tomato glaze and roast them, turning occassionally, for 10-15 minutes until golden brown. Spread the glaze over a couple of times until the ribs gleam.

Total preparing time: 35 minutes
Nutritional value per person: kcal (kj) 549 (2306), protein 29 g, fat 41 g, carbohydrates 16 g.

Translated freely from "Koken met de Keurslager" (Jaargang 17 nr. 5 - June 2003)


  1. Wah kudu bikin battle of ribs nih.. pake recipe Tita and Venny..
    Eh, ga usah di bungkus aluminium foil yah ?

  2. kalau pakai grill oven punya saya nggak usah, cuma tinggal diatur ketinggian letak ribs-nya aja. kalau harus dibungkus, pas hampir matengnya dibuka aja supaya ada bagian2 daging yg terbakar renyah (kalau suka).