I mentioned in the Porkie Pies recipe that we bought half a pig off our friends who raise them. The meat from this pig tastes absolutely amazing, and nothing at all like the stuff you buy in the supermarket. The only downside to it is how fatty it is, but that's not really a downside because we trim it and render it into lard.
Anyway, short story long, we used some of the ribs to make this stickily delicious meal tonight.
Ingredients:
Combine the ginger, garlic, soy, honey, rice wine and sweet chilli sauce in a large zip-lock bag. Add the ribs, seal the bag and shake to coat the pork thoroughly. Marinate in the fridge for at least 1 hour or overnight.
Preheat the oven to 180C. Remove the ribs from the bag, reserving the marinade, and place on a rack set over a roasting pan filled with 1cm water. Roast for 35-40 minutes until caramelised and golden. Remove the pork from the rack and set aside, loosely covered with foil, while you make the glaze.
For the glaze, place the marinade in a small saucepan over medium-high heat with any juices from the roasting pan. Bring to the boil, then allow to bubble for 4-5 minutes until the mixture is sticky, watching carefully to ensure it doesn’t burn. Brush the glaze over the ribs.
Serve the warm ribs with coriander and lime wedges.
Anyway, short story long, we used some of the ribs to make this stickily delicious meal tonight.
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| Image stolen from delicious.com.au |
- 5cm piece ginger, grated
- 6 garlic cloves, finely chopped
- 1/2 cup light soy sauce
- 1/2 cup honey
- 1/2 cup Chinese rice wine (shaohsing)
- 1 tbs sweet chilli sauce
- 1.4kg pork ribs, cut into individual ribs
- Coriander sprigs and lime wedges, to serve
Combine the ginger, garlic, soy, honey, rice wine and sweet chilli sauce in a large zip-lock bag. Add the ribs, seal the bag and shake to coat the pork thoroughly. Marinate in the fridge for at least 1 hour or overnight.
Preheat the oven to 180C. Remove the ribs from the bag, reserving the marinade, and place on a rack set over a roasting pan filled with 1cm water. Roast for 35-40 minutes until caramelised and golden. Remove the pork from the rack and set aside, loosely covered with foil, while you make the glaze.
For the glaze, place the marinade in a small saucepan over medium-high heat with any juices from the roasting pan. Bring to the boil, then allow to bubble for 4-5 minutes until the mixture is sticky, watching carefully to ensure it doesn’t burn. Brush the glaze over the ribs.
Serve the warm ribs with coriander and lime wedges.