Preparation: 3 hours for marinating
Cooking: 45 minutes
Total: 3 hours and 45 minutes
12 meaty pork spare ribs (about 900 g in total)
3 tablespoons red wine vinegar
2 teaspoons sunflower oil
Large strip of orange zest
2/3 cup (150 ml) orange juice
1 tablespoon tomato purée
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon chilli powder, or to taste
Trim as much fat as possible off the ribs.
In a large, nonmetallic dish, combine the red wine vinegar, oil, orange zest and juice, tomato purée, brown sugar, Worcestershire sauce, mustard and chilli powder. Add the ribs and toss to coat in the marinade. Cover and refrigerate for 3 hours.
With hood closed, preheat a hotplate or grill to medium - high heat.
Remove the ribs from the marinade. Reserve the remaining marinade.
Place the ribs in a disposable roasting dish and place dish on the hotplate or grill rack. Cook over indirect heat, with hood closed, turning and brushing occasionally with the reserved marinade, for about 45 minutes, or until tender. Serve hot.
Make sure you have plenty of serviettes on hand when serving these ribs.
These ribs can also be served as a main meal with steamed rice and vegetables. Place the ribs on top of the rice, as the rice will soak up the sticky sauce flavours beautifully.