Fig Jam and Lime Cordial

It was hard to get a decent photo of these ribs.  It was late, the light was poor, and my planned art shot of a couple of ribs elegantly laid out on a plate didn’t eventuate, because they were descended upon by a pack of wolves the moment they hit the table.  I had to put the camera down, or risk missing out.

Yes, they really are that sticky and yes, they really are that good.  The  instructions are jotted down in my recipe book simply as “Carol” (as in our old friends Kevin and Carol), because this is her recipe.  It’s an easy standby, but can be messy to cook, especially when you’re cooking it down to thicken the sauce.  I wear an apron and my welding gloves, because the hot sugar-soy sauce can splatter in a nasty way.

• 1kg American pork spare ribs (known in the US as “baby back ribs”)
• 3 Tbsp (60ml) sugar
• 2 Tbsp (40ml) white vinegar
• 2 Tbsp (40ml) sherry
• 2 Tbsp (40ml) light soy
• 2 Tbsp (40ml) dark sweet soy

1. Cut the ribs into riblets, and give them a quick rinse to get off any bits of splintered bone (optional).

2. Put all the ingredients in a large pot and bring to simmering over medium heat, then reduce heat to low and simmer covered for half an hour, stirring occasionally.  Cook until the ribs are tender (see photo below).

3. Remove the lid and turn up the heat. Cook, stirring continuously, until the sauce is completely caramelised and sticky, and the ribs are well coated.  Hand out lots of napkins before you start eating – you’ll need them!