This recipe was taken from the M&S Casserole Cooking book.
1.75 kgs pork spare ribs (costillas de cerdo)
1 peeled onion (cebolla pelada)
1 clove garlic (diente de ajo)
Pinch ground ginger (pizca jengibre molido)
For the sauce:
2 tbsps oil (aceite)
2 peeled and chopped onions (cebollas, picadas)
1 1/2 tsps cornflour (maizena)
12 tbsps Brown malt vinegar (vinagre de malta)
450 ml stock saved from simmering the meat or chicken stock (caldo de cocer las costillas o caldo de pollo)
Pinch ground ginger (pizca jengibre en polvo)
8 tbsps pineapple syrup (jugo de lata de piña)
1 tbsps honey (miel)
1 tbsp brown sugar (azúcar moreno)
2 tbsps apricot/plum or orange jam/marmalade (mermelada naranja amarga)
1-2 tbsps soy sauce (salsa de soja)
Place the ribs into a saucepan with cold wáter to cover. Add the salt, pepper, peeled onion, garlic and ginger. Bring the liquid to simmering point, lower the heat and simmer for 25 minutes. Strain and reserve 300 ml of the liquid. Dry the spare ribs well for this particular dish as they must be well coated with the sauce and need to become very crisp in the oven. Place the spare ribs on the oven’s baking tray and grill to brown on both sides.
Meanwhile, heat the oil in a frying pan and fry the 2 peeled and finely chopped onions until tender. Blend the cornflour with the vinegar, the stock and a good pinch of ground ginger. Add the pineapple syrup, honey, brown sugar, the jam or marmalade and soy sauce. Stir over a low heat until thickened.
Remove the roasting tin from the oven and pour away any surplus fat. Add the sauce to the meat and turn the spare ribs around to become coated in the mixture. Continue cooking in the moderate oven (180ºC) turning from time to time for another hour or two. Its better to serve this the following day, once refrigerated and the surface fat removed.
Sometimes I do the ribs in a large casserole in the oven and add some peeled potatoes about 30-40mins before the cooking time’s complete.