Sweet & Sticky Ribs
These asian influenced ribs are delicious and simply fall off the bone.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 2:0 hours |
- Cook Time : 30 mins
750 g pork spareribs
3/5 C (150 ml) honey
3/5 C (150 ml) soy sauce
a pinch of dried chilli flakes
3/5 C (150 ml) fresh beef stock (can be bought from Franky Fenner Meat Merchants)
a splash of shaoxing (or substitute with dry sherry)
1 piece fresh ginger, finely grated
3 cloves garlic, crushed
Place the ribs into a large saucepan and cover with water. Bring to a simmer and cook gently for 1½ hours or until the meat is tender and almost falling off the bone.
Mix all the marinade ingredients and check seasoning. Adjust to your liking by adding more honey for sweetness, chilli for heat or soy sauce for salt.
Remove the pork from the saucepan and place into a glass bowl. Pour the marinade over, cover and marinate for at least 30 minutes (preferably overnight) in the refrigerator.
Preheat the oven to 180 °C. Line a baking tray with foil.
Place the ribs, together with marinade, onto the prepared baking tray and roast for 20–30 minutes, basting every now and again, until the ribs are sticky and the sauce has reduced slightly.
Serve immediately with crisps.