Sticky Licky Chillie Spare Ribs and Sweet Potato and Corn Fritters
Serves 4
Method for the Pork Spare Ribs:
Pre-heat the oven 180C.
Cut your ribs into 5cm lengths - this can be done with a cleaver. Put the ribs into a pan of cold water and bring to the boil and simmer for 20 minutes.
Meanwhile, add all the marinade ingredients to a bowl, and mix well. Remove the meat and allow to cool.
Dip each rib into the marinade and put into a roasting tray. This can be left in the fridge for a few hours or put into the oven for 40 minutes, turning over half way through. Remove and garnish with French parsley and serve.
Note:
The reason for simmering the ribs first is so the meat comes off the bone more easily and the ribs are stickier.
Method for the Sweet Potato and Corn Fritters:
In a large bowl add the flour and egg. Mix to a thick paste, and add all other ingredients and mix very well.
Add a little oil to a non-stick frying pan. On a low heat put four spoons of the batter mixture, flattening them down slightly, and allow to cook for 2-3 minutes. Turn over and cook the other side. Remove and serve.
