Sticky Pork Spare Ribs

Last day of school before the holidays today, which has led to two inconsolable children.  At our school, the Year 5's graduate on this day, and both of my kids have friends in this year level.  Mstr H in particular is losing one of his best friends today.  He knows we will keep in touch, but he is still very sad.  Consequently we are all in our PJ's watching movies for the afternoon to cheer them up.

I decided to try to make some comfort food in the shape of spare ribs for dinner.  If you love American style spare ribs, you know that these are not allergy friendly.  Yummy, but you will be sick for a week.  A friend of mine suffered with this recently.  I found this recipe by Donna Hay, and after tweaking out the nasties, this is my attempt to make a yummy sticky dinner that is gluten free, fructose friendly and delicious!

STICKY PORK SPARE RIBS
INGREDIENTS
1/2 cup GF Tamari Hoi Sin Sauce or Teriyaki Sauce (Ayami)
1/2 cup coconut sugar
1/2 cup Tamari Oyster Sauce
1 handful garlic chives, snipped into small pieces
1 tbsp minced ginger
1 cup water
2kg pork spare ribs

METHOD
Mix all the sauce ingredients together.  Place the ribs in a baking dish in a single layer and cover with the sauce.  Cover with alfoil and bake at 180C for 1 hr and 15 mins.  Remove the foil and bake for a further 25 mins.  Increase the heat to 200C and cook for 20 mins.  Serve with chips and steamed green veg.  Yumm!