Baked Mustard Spare Ribs
I normally use mustard as a main ingredient on chicken. This time, I decided to do baked mustard spare ribs. I came across some reduced priced spare ribs in the supermarket and decided there and then to try it out.
My kids enjoyed it and it was not as pungent as expected of mustard. I use grainy English mustard for this.
I was also feeling rather lazy and decided not to do the chopping and grinding. Since I have some left over garlic powder, ginger powder, etc., I tried to use these instead of using fresh ingredients. When one buys all types of spices for cooking, sometimes one ends us having so many different types and usually cannot finish using them. Unless of course you make curry every day.
It is meant to be Honey Mustard, but I decided not to use honey as I do not have any on the cupboard. So I use sugar instead. If you have honey then use it. Or you can use other types of liquid sugar.
Serves: 6 – 7 with accompaniments
Time: 10 mins to prep, 1 ½ hour to marinade and cook
1.5kg Pork spare ribs – cut into individual ribs
1Tsp Meat Tenderiser powder
2 Tbsp English grainy mustard
3 Tbsp Granulated sugar
½ level Tsp Tamarind concentrate
1 Tsp Garlic powder
½ Tsp Ginger powder
1 Tbsp Onion powder or flakes
1 Tsp Salt
1Tsp Black pepper powder
Chopped spring onion
2 Tsp Corn flour for thickening
350 ml Hot water
- Turn on the oven to 200C, gas Mk 6
- In a large bowl sprinkle the meat tenderizer on the ribs and mix well with a spoon and set aside.
- Mix all the ingredients together and add in to the ribs and give it a good mix.
- Take a large baking pan/tin about 36 X 30cm.
- Tear off 2 sheets of baking foil big enough to cover the baking pan. You would need to use 2 pieces to cover the pan.
- Make a fold in the centre of both so that there is space for steam.
- When you have all the things ready you can put all the ingredients together
- Pour the ribs into the pan and arrange the ribs in a single layer.
- Add in 350ml of the hot water to the pan from the side.
- Cover completely with the 2 pieces of foil making sure that there is space for the steam. Fold the foil over the edge of the pan and seal it by pressing the foil to the edge of the pan.
- Place in the oven for 30 minutes and then reduce to Mark 3 for a further 30 minutes.
- Remove foil and give it a stir leave it in the oven for another 10 to 15 minutes.
- When done, remove from the oven and place the ribs in a serving plate.
- Skim off the fat from the pan and thicken with the corn flour mix.
- Pour over the ribs and then garnish with spring onions or shredded carrots.