Spare Ribs With Pineapple And Molasses Recipe by Santy Coy
Cooking Instructions 1 hour 30 minutes 1 Put all the marinate ingredients together. 2 3 Put the ribs into a large plastic bag, then stir the marinade ingredients together in a jug, and pour them into the bag. 4 Leave the marinate ribs in the fridge overnight or for at least a couple of hours in a cool place in the kitchen. 5 Preheat to oven to 200ºC. Let the marinate ribs come to room temperature, then pour the whole contents of the bag into a roasting tin and put in the oven for 1 hour, turning the ribs over about halfway through the cooking time. 6 Take the ribs out of the oven and carefully pour the liquid contents of the saucepan, then put the dryish ribs back in the oven. 7 Add the remaining 2 tbsp of molasses to the saucepan, whisk to combine, then bring to a boil. Keep at a simmer for about 10 minutes, until it becomes foamy then syrupy. 8 Take the ribs out of the oven and pour dark sticky sauce over, turning the ribs to give them all a thick coating. Turn out on to a large flat plate, or just leave in the darky slicked tin and dig in. 9 Enjoy 10 1 Put all the marinate ingredients together. 1 Put all the marinate ingredients together. 2 2 3 Put the ribs into a large plastic bag, then stir the marinade ingredients together in a jug, and pour them into the bag. 3 Put the ribs into a large plastic bag, then stir the marinade ingredients together in a jug, and pour them into the bag. 4 Leave the marinate ribs in the fridge overnight or for at least a couple of hours in a cool place in the kitchen. 4 Leave the marinate ribs in the fridge overnight or for at least a couple of hours in a cool place in the kitchen. 5 Preheat to oven to 200ºC. Let the marinate ribs come to room temperature, then pour the whole contents of the bag into a roasting tin and put in the oven for 1 hour, turning the ribs over about halfway through the cooking time. 5 Preheat to oven to 200ºC. Let the marinate ribs come to room temperature, then pour the whole contents of the bag into a roasting tin and put in the oven for 1 hour, turning the ribs over about halfway through the cooking time. 6 Take the ribs out of the oven and carefully pour the liquid contents of the saucepan, then put the dryish ribs back in the oven. 6 Take the ribs out of the oven and carefully pour the liquid contents of the saucepan, then put the dryish ribs back in the oven. 7 Add the remaining 2 tbsp of molasses to the saucepan, whisk to combine, then bring to a boil. Keep at a simmer for about 10 minutes, until it becomes foamy then syrupy. 7 Add the remaining 2 tbsp of molasses to the saucepan, whisk to combine, then bring to a boil. Keep at a simmer for about 10 minutes, until it becomes foamy then syrupy. 8 Take the ribs out of the oven and pour dark sticky sauce over, turning the ribs to give them all a thick coating. Turn out on to a large flat plate, or just leave in the darky slicked tin and dig in. 8 Take the ribs out of the oven and pour dark sticky sauce over, turning the ribs to give them all a thick coating. Turn out on to a large flat plate, or just leave in the darky slicked tin and dig in. 9 Enjoy 9 Enjoy 10 10 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Steak Sandwich Brown Butter & Cinnamon Frosting My deli style lunch sandwich Banana Bars Garlic Buffalo Turkey Meatballs Steak Sandwich Brown Butter & Cinnamon Frosting My deli style lunch sandwich Banana Bars Garlic Buffalo Turkey Meatballs Veg Hakka noodles Creamy Slow cooked baby octopus and whiting chowder Black Chana Chaat Sorgam bhakri (flat bread) with ridge gourd and potato sabji Sattu And Rava Cheela Mango kulfi shake Super healthy Protein loaded mango cheesecake Sattu pocket Cheela Penne Pasta in White Sauce Coconut ice Veg Hakka noodles Creamy Slow cooked baby octopus and whiting chowder Black Chana Chaat Sorgam bhakri (flat bread) with ridge gourd and potato sabji Sattu And Rava Cheela Mango kulfi shake Super healthy Protein loaded mango cheesecake Sattu pocket Cheela Penne Pasta in White Sauce Coconut ice