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    Sweet and Sour Spare Ribs with Spiced Pineapple

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    Sweet and Sour Spare Ribs with Spiced Pineapple

    The juice of fresh pineapple helps to tenderise the spare ribs as well as adding flavour and succulence to the dish. Serve the ribs with jacket potatoes or deep-fried potato skins with Waitrose Sour Cream and Chive Dressing.

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4


    • 2 x 454g packs Waitrose British Pork Spare Ribs
    • Salt
    • 1 Knorr Parsley and Garlic Herb Cube
    • 1 tsp English mustard powder
    • 1 tsp chilli powder
    • 1 tbsp white wine vinegar
    • 55g dark muscovado sugar
    • 150ml boiling water
    • 1 medium fresh supersweet pineapple


    1. Place the ribs on a baking tray and sprinkle generously with salt.
    2. Blend the herb cube with the mustard, chilli powder and vinegar. Add the sugar and stir in the boiling water. Bring the mixture to simmering point and boil gently for 3-4 minutes or until the sugar has dissolved.
    3. Cut away the outer skin, remove the core from the pineapple and cut into triangles. Spread amongst the tray of spare ribs. Pour the liquid over the top and place in a preheated oven 170°C, gas mark 3, for 2 hours or until thoroughly cooked. Turn the ribs 3 or 4 times during the cooking.

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