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Roasted back ribs with pineapple and Malibu Rum sauce


For 2 servings:

1kg frozen Spanish back ribs, defrosted
1 litre pineapple juice
50ml vanilla syrup
50ml vinegar
30g honey/ juice of 5 onions
Sea salt and freshly cracked pepper
Some Japanese chilli pepper

For the sauce
50ml Malibu Rum


Cooking Method

For the meat

  1. Place the meat with all the other ingredients for the meat in a baking trap and cover the baking pan with aluminium foil. Make sure that the meaty part of the ribs is facing down. 
  2. Roast in the oven at 235°C for 30 minutes until the meat is soft.
  3. After 30 minutes, transfer the ribs to another baking pan and set the oven to 230°C. 
  4. While the ribs are in another baking pan, sieve the braising liquid and reduce it in a pot until slightly thickened. 
  5. Then add in the Malibu Rum and thicken the sauce further with butter.
  6. Add salt and pepper to season. 
  7. Brush some of this sauce onto the ribs and pop the ribs back into the oven at 230°C for another 10 to 12 minutes until the meat is slightly charred. 

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