Smokey Cue Fusion Spare Ribs
Mix hoisin sauce, honey, lime juice, Smokey Cue Rub and a little ground Lime Pepper Grinder Salt together. Brush the mixture onto the ribs. Ensure to keep excess mixture.
Refrigerate up to 48 hours.
Remove ribs from the fridge and preheat oven to 180°c.
Place ribs into a baking dish and pour excess mix over ribs ensuring all are covered.
Cover dish with alluminum foil.
Place in oven for roughly 35 minutes.
I like to remove and char slightly on BBQ for the rich caramelisation, or remove foil from dish for final 10 minutes of cooking.
Serve on steamed rice, seasoned with Tweed Real Food Lime Pepper Grinder Salt.