Grilled Lime-Flavoured Mini Ribs

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 700 g (1Β½lb) spare ribs, either mini ribs or large ones chopped in half
  • Salt
  • Freshly ground black pepper
  • Juice and zest of 2 limes
  • 60 ml (2fl oz) malt vinegar
  • 1 teaspoon dark soy sauce
  • 2 tablespoons soft brown sugar
  • 1 egg, beaten
  • Plain flour
  • Thin wedges of fresh lime, to garnish


Pop the spare ribs into a shallow dish and season well. Put the juice and zest of limes, vinegar, soy sauce and sugar into a bowl and mix thoroughly. Pour over the spare ribs. Cover and leave in a cool place for several hours. Turn the ribs in the marinade from time to time. Dip the spare ribs into the egg and then in flour. Shake off the excess flour.

Cook under a preheated medium grill for about 20 minutes, until tender and very dark brown in colour. Baste frequently with the marinade and turn over several times during cooking. Serve hot, garnished with thin wedges of lime.