Spare ribs

Making the dry rub

Making the "dry rub" is very easy, simply mix together all the ingredients shown in the ingredient list.

Making the wet rub

Peel the fresh ginger and the garlic cloves. Remove the seeds from the red chilli. Coarsely chop the ginger, garlic and red chilli and add them to a blender along with the remaining ingredients for the "wet rub", then purée into a smooth paste.  

Preparation – 4 hours + 15 minutes

Remove the membrane from each rack of ribs (this is found on the hollow side of the spare ribs). Make a start using a chef's knife, then pull off the membrane with your hands (see photo). Repeat for the remaining rack of ribs.

Use your hands to rub the "wet rub" over half the spare ribs. Be sure to fully cover all of the meat. Repeat this step for the second rack of ribs, using the "dry rub". Place the spare ribs on a large plate, such as a tray, and cover with cling film.

Leave the ribs to them marinate in the fridge for at least 4 hours; they're best if you can let them marinate for a day. You can leave them for up to 2 days.

Finishing the spare ribs – 2 hours + 30 minutes

Preheat the oven to 170 degrees celsius. Remove the cling film from the spare ribs and place them on a large baking tray, hollow side down.

Add a small layer of water to the baking tray and cover with aluminium foil. Bake the spare ribs in the preheated oven for at least 2. 5 hours. Once cooked, the spare ribs will be incredibly tender and the meat will fall right off the bone. Enjoy!