unusual combination of pork and marmalade, Spareribs Seville is inexpensive and easy to make. Serve this tasty dish with fried rice and a crisp green salad.6 lb. barbecue spareribs, cut into serving pieces
1 tablespoon salt
2 garlic cloves, crushed
8 oz. marmalade
2-inch piece fresh root ginger, peeled and finely chopped
6 fl. oz. water
4 fl. oz. dry sherry
Preheat the oven to very hot 450 °F (Gas Mark 8, 230°C).
Place the ribs on a board and rub them all over with the salt and garlic. Transfer the ribs to a large roasting tin and place the tin in the centre of the oven. Bake the ribs for 30 minutes.
Meanwhile, prepare the sauce. In a small saucepan, combine the marmalade, ginger, water and sherry. Place the pan over moderate heat and bring the mixture to the boil, stirring frequently. Reduce the heat to low and simmer the mixture for 10 minutes.
Remove the roasting tin from the oven. Pour off the cooking fat and pour over the marmalade mixture. Return the roasting tin to the oven.
Reduce the heat to fairly hot 375 F (Gas Mark 5, 190°C). Cook the ribs for a further 1 hours or until they are cooked and crisp.
Remove the tin from the oven. Transfer the spareribs to a warmed serving dish. Pour over the sauce and serve immediately.