If you’re having a barbecue, treat your guests to these delicious chargrilled, Oriental-style spare ribs
- 4tbsp honey
- 340g (12oz) jar crunchy peanut butter
- 4tbsp soy sauce
- 1-2 cloves garlic, peeled and crushed
- 1 level tbsp freshly grated ginger
- 2tbsp rice or white wine vinegar
- Dash Tabasco sauce
- Salt and freshly ground black pepper
- 2kg (4lb) pork spare ribs, separated
Warm the honey, if necessary, until it’s runny, then stir in the peanut butter, soy sauce, garlic, ginger, vinegar and Tabasco to taste. Season with salt and freshly ground black pepper. Stir in about 100ml (3½ fl oz) boiling water to dilute to a spreading consistency.
Place the ribs in a pan and cover with cold water. Bring to the boil and then simmer for about 30-35 mins until they are just tender. Drain well. Rinse the ribs under cold running water to cool them quickly. Drain off as much of the water as possible.
Coat the ribs with half the sauce and leave to marinate for at least 2 hrs, or overnight. Keep the remaining marinade chilled to serve as a sauce with the ribs.
Cook the ribs on the barbecue for about 12-15 mins, turning once and brushing with a little of the reserved sauce until golden and cooked through. Serve with the extra sauce as a dip.
Top tip for making Satay glazed ribs
Always use separate utensils for raw and cooked meat when you're barbecueing, to prevent the transfer of harmful bacteria.