Glazed Shoulder Spare Ribs

Photo: Hopskotch

Delicious sticky ribs full of flavour.

Yield: 2 servings
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  • 8 whole(s) Pork spare ribs (cut from the shoulder)
  • 2 tablespoon(s) Clear Honey
  • 4 tablespoon(s) Soy Sauce
  • 80 grams Muscovado Sugar
  • 2 tablespoon(s) Tomato Puree/Paste
  • 2 tablespoon(s) Worcestershire Sauce
  • 2 tablespoon(s) Red Wine Vinegar
  • 2 tablespoon(s) Dijon Mustard


  1. Heat the oven to 200C (fan oven 180C or Gas Mark 6)

  2. Heat all the marinade ingredients in small saucepan and simmer for a few minutes.

  3. Put the ribs on a non-stick baking tray and pour over the marinade.

  4. Roast for an hour turning now and again until the ribs are browned, sticky and tender.

  5. Nutritional Information:
  6. 409kcals, protein 40.3g, carbs 31.8g, fat 14.2g, saturated fat 5.3g, Fibre 0.4g, Salt 3.73g.

January 2012

This recipe is a personal recipe added by Hopskotch and has not been tested or endorsed by MyRecipes.

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