Pineapple and Coconut glazed Pork Spare Ribs

Today’s post is a “fight-against-waste” recipe! I had a nice rack of pork spare ribs in the freezer, so I gathered all the left overs I had in my fridge and built up a recipe from there. I also did some research on the web and saw I could make something yummy out of these unusual pairings! So...

Ingredients

  • 1 rack of pork spare ribs (approximately 1 kg – 2.2 lbs.)
  • 250 ml – 1 cup pineapple & coconut juice
  • 2 tbsp coconut cream
  • 2 tbsp fresh coriander, chopped
  • 1 green chilli
  • ¾ tbsp brown sugar
  • ½ tbsp coarse salt
  • ½ tbsp pepper
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp ground allspice
  • ¼ tsp chilly powder
  • 125 ml – ½ cup pineapple & coconut juice
  • 1 ½ tbsp rice vinegar
  • ¾ tbsp brown sugar
  • ¾ tbsp butter
  • Salt & Pepper
  • 125 ml – ½ cup pineapple & coconut juice
  • ¼ tsp chilly powder
  • 1 tsp minced ginger
  • 30 ml – ¼ cup ketchup
  • ¾ tbsp rice vinegar
  • ½ tbsp worchestershire sauce
  • ½ tbsp brown sugar
  • 1 tsp soy sauce
  • Salt & Pepper

Directions

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