Servings: | Prep Time: | Total Time: | ||
5/6 | 30 mins | 1 hr |
This dish is my husband's Super Bowl favorite. My mom used to cook them with just plain salt and pepper. My version has a flavorful twist: onions, garlic, bay leaves, and cumin.  I love to sprinkle these ribs with coarse sea salt and a squeeze of lime juice just before serving. In this recipe for Mini Pork Spare Ribs with Sweet Chili Sauce you will find my sweet chili sauce that perfectly complements the dish and gives it a more BBQish flavor.  I must warn you, this is a finger-licking good recipe, so keep some napkins handy!
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Ingredients:
For the ribs:
1 Lb of spare ribs cut into small pieces
1 Tsp. of ground cumin
1 Bay leaf
1Â big clove of garlic (slightly smashed with the back of the knife)
1Â medium onion
3 Tbsp. of cooking oil
2000 ml of water
Salt and pepper to taste. In this recipe, I used 1 tbsp. of salt and 1 tsp. of pepper
For the Sweet Chili Sauce:
Directions:
1.- Cut the ribs into small pieces. Cut between the cartilage, it won't require much effort.

2.- Bring the ribs to a medium saucepan with the water, cumin, bay leaf, salt, and pepper. Cook for 30 minutes over medium heat.

3.- Take the cooked ribs out of the water, including onions, garlic, and bay leaf.
4.- Add the oil to a cast-iron skillet, and bring it over medium heat.

5.- Sauté the ribs until caramelized (about 10 minutes) Be careful with oil splashes!

6.- Remove from heat, and add the sauce. Make sure to brush it all over the ribs and serve.


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BuenÃsimo
Delicioso