Salt and Pepper Spare Ribs

Ingredients:

-        6 meaty pork spare ribs or 4 pork loin chops about 700 grammes/1.5 lbs

Marinades:

-        1/2 teaspoon white ground pepper

-        ½ teaspoon five spice powder

-        1 teaspoon sea salt

-        ½ teaspoon caster sugar

-        2 teaspoon lemon juice

-        2 cloves garlic

Method:

1.      Rinse and pat dry the spare ribs, if pork loin chops are used, use the back of your knife or cleaver or meat tenderise to tenderise the chop.

2.      Sprinkle the ground pepper, five spice powder, sea salt and sugar evenly on the ribs, rub them in gently. Sprinkle lemon juice on the ribs.

3.      Grate the garlic using the smallest holes of your cheese grater or use a microplane grater.  Smear the finely grated garlic on the ribs evenly. Put the ribs in the fridge and leave them to marinade for a few hours.

4.      Take the ribs out from the fridge to cool down to room temperate, grill/broil them at high grill or 220C/425F for 7 minutes and turn to the other side till the ribs are cooked through and turned brown.

5.      Transfer the ribs to a serving plate and cover them loosely with tinfoil. Rest the ribs for a few  minutes before serving.

Hint:

-        Use meaty ribs or pork loin chops with bones and a fair bit of fat. A lot of fat will be rendered from grilling the ribs, it is not necessary to cut off all the fat from the ribs before you put them under the grill. The fat will keep the meat moist and tender.

-        The lemon juice is used to tenderised the meat.

-        The longer you marinade the ribs, the better the taste.

-        Do not grill/broil the ribs for too long, they will become dry easily especially when all the fats are rendered.