No-Sweat Ribs With All The Trimmings

I love spareribs so much that I can eat it every day. One day, when I have my own kitchen, I'll make sure that I get to cook this dish.

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Ingredients

1 slab pork baby back ribs (about 2 kilos)

For the marinade:
1 439-gram can pineapple chunks
1/3 cup soy sauce
2 tablespoons olive oil
2 teaspoons dried rosemary leaves
1 head garlic, minced
1/4 cup dark brown sugar
Salt and pepper to taste

For the gravy:
1/4 cup butter
1/4 cup sifted all-purpose flour
2 cups drippings (from the cooked ribs)
1 tablespoon Worcestershire sauce
1 tablespoon chili sauce
Salt and pepper to taste

For garnishing:
1/4 cup butter pineapple chunks
1 cup sliced bell peppers
1 1/2 cups peaches, drained and sliced into chunks

Procedure

Wash ribs and pat dry.

Marinade : Into a bowl, drain pineapple chunks and reserve the syrup for the marinade. Set aside the pineapple chunks for garnishing. Combine the syrup, soy sauce, olive oil, rosemary leaves, garlic, sugar and salt and pepper.

Marinate pork in the mixure. Cover the dish with cling wrap. Leave at room temperature for one hour then chill overnight in the refrigerator.

When ready to cook, preheat oven for 12-20 minutes.

Roast ribs together with the marinade, allocating 30 minutes for every half kilo of pork. Transfer the roast pork to the grill of a barbegue pit and reserve the drippings. Grill for a few minutes to imporve aroma and to add grill marks.

Strain the dripings and measure for the gravy. You should have two cups. If not enough, add water to make two cups.

Gravy: In a saucepan, melt the butter. Stir in flour and mix well with a wire whisk. Pour in the drippings and stir continuously until it begins to thicken. Season with Worcestershire sauce, chili sauce, salt and pepper.

Garnish: In a frying pan, melt the butter. Add remaining ingredients and saute until the bell peppers are crisp-tender.

To assemble: Surround roast with the sauteed mixture. Serve the gravy separately.

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Source: Food Magazine. December 2007 Issue