Cooking time: 1 hr 30 min
Yield: 4 portions
2 kg (4.4 lb) spareribs
1 onion, coarsely chopped
4 cloves of garlic, coarsely chopped
10 ml (2 tsp) allspice (cinnamon, ginger, cloves and nutmeg) or mixed spices (ginger, allspice, cinnamon, coriander, mustard, bay leaf, cloves, black pepper)
2 ml (½ tsp) Cayenne pepper, ground
Salt and pepper, freshly ground
1 473 ml can of Molson Canadian Cider
125 ml (½ cup) tomato paste
60 ml (¼ cup) brown sugar
30 ml (2 tbsp) lime juice
80 ml (1/3 cup) Hoisin sauce
60 ml (¼ cup) coriander, freshly chopped
Place the spareribs, onion, garlic and spices in a large pan. Season with salt and pepper. Pour in 375 ml (1½ cups) of Molson Canadian Cider, adding water as required to cover the spareribs. Bring to a boil, then reduce the heat and allow to simmer for 1 hour 15 minutes.
Mix together the tomato paste, brown sugar, lime juice, Hoisin sauce, coriander and remainder of the Molson Canadian Cider. When the spareribs are cooked, drain and immediately coat with sauce. Allow to marinate for at least 30 minutes. Spareribs can be slow cooked ahead of time and then marinated in the refrigerator for several hours.
Preheat the barbecue to medium heat. Place the spareribs on the grill. Brush with sauce during cooking and allow to cook for about 15 minutes, turning at half time.
Enjoy with a salad and well chilled Molson Canadian Cider.