baked spare ribs

simple baked ribs...

updated 2015:
bake at 180 C for one hour in foil bag, then leave in oven for 20 mins or so - ribs are tender but still slightly chewy
grill on high for 8 mins then flip and grill for another 8 mins to brown


marinade ribs (see below for marinade)

Marinade 2015: salt, soya sauce, hoisin sauce, oyster sauce, sesame oil, crushed garlic, ginger and white pepper

Marinade 1: black bean sauce, oyster sauce, crushed garlic, and pinch of cinnamon

Marinade 2: 2 tsp smoked paprika, 1 tsp cinnamon, 2 tsp cumin / coriander mix, 2 cloves garlic crushed, soya sauce, oil

Blackberry Chipotle Glaze (for 1 rack of ribs)

• 1 Tsp. olive oil 
• 1/3 cup onion, diced (1 small onion) 
• 1 clove garlic, chopped, large 
• 1 Tsp. chipotle chilies in adobo, chopped, seeds removed 
• 2oz  Blackberries 
• 1/6 cup balsamic vinegar 
• 1/6 cup sugar 
• 1/2 tsp. salt 
• 1 Tbsp. cilantro, chopped

1. Heat oil in medium saucepan and cook onions over medium high heat 4 minutes or until soft. 
2. Add garlic and sauté 1 minutes. Stir in chipotle chilies cook 1 minute, stirring constantly. 
3. Add blackberries, balsamic vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently. 
4. Reduce heat to low. Simmer 35 minutes or until is reduced sufficiently cups. Remove from heat. 
5. Pour into food processor or blender puree 2 minutes or until smooth. Strain mixture to remove seeds.