Roasted Pork Spare Rib

One of my favourite roasting meats is pork spare rib, although I don’t like too much red colouring in the meat. It indicates they are short on flavour and over-sweetened. I do love the taste of roasted caramel on the meat, which is achieved by what the Chinese call ‘catching the fire’. When the meat is three-quarters cooked, it is removed and then dipped in sugar syrup before being returned to the fire for another 10 minutes, which caramelises the glaze.

I first tried this pork spar