Spareribs with Mole Glaze

Mole is Mexican and these ribs tasted amazing.

 

I used a Mole spiceblend and added some Sambal Olec, Kalamansi Soy Sauce, Honey and Ketchup. This was the glaze on the ribs when they went in the oven.

I always cook the ribs before they go in the oven. I learned that 30 years ago from our friends in Virginia. That gets them tender and leaves me with a meat stock I can use for other dishes.

That is the reason I give the cooking a bit more thought. First the ribs go in and I let them get up to temperature and wait until they boil. The grey protein matter gets scooped out to clear the stock. Then I put in aromatics I have on hand and a little of my homemade veg stock paste. 750 ml of stock are now sitting in my fridge. Cooking time about 25 min.

I do not have barbeque sauce at home. I 've tried several brands over the years, but non has hit the spot. I am using spiceblends that are dissolved in soy sauce and I add stuff to them. That depends on my mood, if it more hot or sweet or even a bit sour. This time hot and sweet was the answer.

Ingredients:

500 g spareribs

850 ml water, 1 tsp veg stock paste, 1 bay leaf, rosemary, oregano, 2 garlic cloves, parsley stalks, 1 celery stick, pepper

3 tsp Mole seasoning

1 tsp sambal olec

1 tbsp ketchup

2 tbsp kalamandi soy sauce

2 tsp honey

Brush the cooked spareribs with the glaze and put them in the preheated 180 C fan oven for 15 min, turning them after 10 min.