I cannot remember where or how I discovered this recipe, all I know is that I first made this when I lived in Melbourne. I vaguely remembered the ingredients and searched on google till I found it here.
1.8 to 2kg spareribs
1 rosemary sprig
1/4 cup honey (My Afro-cosmo twist is to use rooibos syrup instead)
1/4 cup ketchup
1/4 cup red wine vinegar (I had white, oh well!)
1/4 cup orange juice
2 garlic cloves, minced
1 tablespoon Tabasco sauce
1/2 teaspoon salt
Cover spareribs and rosemary sprig in water and heat to the boil in a saucepan. Reduce heat to low; cover and simmer 1 hour or so, pork ribs are tender anyway. (Now, I get asked the question, why boil the ribs? I think it is because the sauce is sweet, if the ribs are grilled for too long, sauce may burn. Not too sure, but I tried it this way and the ribs were magnificent. Does anyone want to try it without pre-boiling?)
Meanwhile, heat rooibos syrup, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in a small saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened. (I honestly leave it to thicken a little longer so it is well and truly sticky!)
I made this a few weeks ago with the honey recipe, see the difference in colour? The rooibos sauce is so rich!
Preheat grill to medium (I preheat to BURN!) or preheat oven to 230 degrees C (I converted from 450 Fahrenheit). Place ribs on rack on grill or pan. Brush ribs with rooibos syrup sauce. Cook 20 minutes or until heated through, brushing occasionally with rooibos syrup mixture and turning once.
We had the ribs with mashed potatoes that my bloke proudly made, and simple veg selection of green beans and sweetcorn.
First published at my blog https://myburntorange.wordpress.com/2012/01/27/lick-your-lips-like-crazy-rooibos-spareribs/