Pork spare ribs
By Julie Goodwin
Serving size: Serves 4
Cuisine type: AmericanCooking time: More than 2 hours
Course: MainFavourite flavours: Pork
This easy dish requires a little bit of extra time to cook. I would usually make it on a weekend or a day where I can spend the extra effort making a dish that my family just raves over. My recipe serves four, but if your family is like mine, you might need to double the quantities. Have plenty of serviettes handy, too. This isn't the right meal for an elegant dinner party.
INGREDIENTS
2kg American-style pork spare ribs
1/2 cup (125ml) hoi sin sauce
1/3 cup (80ml) rice wine vinegar
1/4 cup (90g) honey
1/4 cup (60ml) soy sauce
3 cloves garlic, crushed
1/4 cup water
METHOD
1. Cut the ribs into individual pieces.
2. In a large plastic resealable bag, combine the remaining ingredients with the water. Add the ribs; seal the bag. Place the bag in a bowl; refrigerate for several hours or overnight, turning the bag occasionally.
3. Preheat the oven to 170°C (150°C fan-forced). Place the ribs in a large baking dish, reserving the marinade. Cover the dish with foil; bake for 1 1/2 hours.
4. Meanwhile, transfer the reserved marinade to a small pan. Simmer, uncovered, for about 5 minutes or until marinade is reduced by half.
5. Remove the foil from the dish; brush ribs with the marinade. Bake, uncovered, for a further 30 minutes or until the marinade is dark and sticky.
6. Serve ribs with potato wedges and salad, if desired.
Uncooked marinated ribs suitable to freeze. Not suitable to microwave.
JULIE'S NOTE: To save you time and trouble, ask your butcher to cut the pork ribs into pieces. For ribs with a bit of a kick, add 1/4 cup hot chilli sauce to the marinade.
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