I’ve made these ribs so many times and learnt that marinading them 24 hours ahead makes a huge difference in the ‘fall off the bone test’.
It takes minutes to prepare and then leave them in the fridge overnight. If you have people coming over, what could be easier than dishing these out with a little side salad as a starter. Or present them in all their sticky sweet, caramelized glory on a plate for the kids and watch them demolish it.
And here's the secret, it’s all done in the oven. An all year round barbeque treat!
Options:
The marinade is so good, and it will keep in a jar in the fridge for a couple of weeks.
You can use this on vegetables like broccoli or mushrooms and bake in the oven or barbeque.
Grill some aubergines and use a few tablespoons when nearly ready and grill for a few minutes further.
Use it in a stir fry with chicken or sliced pork tenderloin.
Enjoy!
Ingredients
For the marinade
2tbsp oyster sauce
2tbsp tomato paste
2tbsp fresh finely grated ginger
2tbsp soya sauce
2tbsp soft brown sugar
2tsp red chilli in vinegar (a use them from a jar)
1tbsp sesame oil
1tbsp red wine vinegar
The meat
1.5kg pork ribs, (choose ones that are even in size.)
Instructions
1
Mix all the ingredients for the marinade. Dip each individual rib in the sauce covering it, using up all the marinade. Transfer to a container and leave in the fridge for 24 hours.
2
Heat the oven to 200c
Put the ribs in a baking dish and cover with a foil.
Cook for 30 mins.
3
Now this bit needs your attention!
Take the foil off and cook further for 20 mins, make sure you baste and turn every 5/7 mins, scraping up the thickened sauce. The sugar is caramelising - they will burn if you don’t keep turning them.
The meat should be tender.
Garnish with a sprinkle of sesame seeds and spring onion greens before serving.
