Preparation time: 2 hours
Cooking time: 45 min
Serves: 4 people
Ingredients: 8 Ribs, 4xspoons of Spunji-i, 10 cherry tomatoes, 1 onion, spring onions, 1x garlic, thyme, 1 tbs of brown sugar, 1 tbs of curry powder, soya sauce
Wash ribs using cold water and dispose. Place the meat in a medium size dish. Pour 4 table spoons of Spunji-i, sprinkle 1 table spoon of brown sugar, 2 chopped cloves of garlic, 1 chopped onion 1 tablespoon of curry powder, 3 springs of thyme including the stems (that’s where the flavour is). Put on top one table spoon of light soya sauce. If you wish to be adventurous take a small scotch bonnet pepper, cut it and clean of the seeds to reduce the heat. Chop it fine and throw it on the meat. Cover up the dish with cling film and place in the fridge for a minimum 2 hours and a maximum 24 hours.
When you go back to the dish take the cover off and smell the gorgeus aroma of Spunji-i infused meat. Put the ribs into a roasting pan. Place the roasting pan into the oven (mark 200) and leave for 40/45 minutes. Meanwhile, cut spring onions and tomatoes and put them on top of the meat. When meat is tender remove pan from the oven. Pour juices into a clean pot to make your gravy.