2 kilos meaty pork spareribs
2 tablespoons olive oil
1 onion, very finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 cup tomato purée
2 cups unsweetened pineapple juice
⅓ cup brown sugar
3 tablespoons golden syrup
⅔ cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons mustard powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cinnamon and cayenne
¼ cup Bourbon whiskey – optional
Cut the ribs into slabs to fit in a large saucepan. Cover with cold water, add 1 teaspoon of salt and bring to the boil. Skim the surface and reduce the heat to a simmer. Cook for 30 minutes. Drain and set aside to cool.
Basting sauce: Heat the oil in a saucepan and cook the onion, garlic and ginger until tender. Add all the remaining ingredients and simmer until reduced by half, about 30-40 minutes. Cool.
Put the ribs in a large dish and pour over the sauce. Cover and refrigerate for up to 2 days.
To cook: Allow the ribs to come back to room temperature before cooking. Take them out of the marinade and scrape off the excess. Put the marinade in a bowl. Grill the ribs on a lightly greased barbecue over a moderate heat. Turn and brush with sauce several times until they are tender and well glazed. Discard any remaining sauce.
Serve the spareribs with baked potatoes and sour cream plus a crisp green salad.