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Sticky pork ribs

 
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Sticky pork ribs

Serving size: Serves 4
Cuisine type: American, Modern Australian
Cooking time: Less than 60 minutes
Course: Finger food, Main
Favourite flavours: Pork

Sticky pork ribs, ribs, pork, dinner, main, lunch
INGREDIENTS

6 cloves garlic crushed
½ cup kecap manis
½ cup light soy sauce
½ cup brown sugar
1 cup chicken stock
6 star anise
2 kg american-style pork ribs

Garlic rice
2 tablespoons peanut oil
4 cloves garlic, crushed
1 tablespoon salt
2 cups steamed jasmine rice
METHOD

Combine garlic, kecap manis, light soy sauce, brown sugar, stock and anise in a large jug. Pour over ribs in a large shallow baking dish. Marinate for several hours or overnight.

Heat oven at 200°C/180°C (fan forced). Cook ribs for 1-1½ hours, turning ribs over occasionally or until sauce is sticky and ribs are cooked through. Pour off sticky sauce and place into a bowl.

Heat a wok over a high heat. Add oil and heat until smoking, add garlic and cook until golden brown. Stir in salt and rice. Cut ribs into portions and serve with garlic rice and sticky sauce.
 
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User comments
Did these for the kids last week Friday night dinner They wanted me to cook them again Saturday and Sunday. I was lucky to get any
to make the meat side off the bone lighty boil the ribs for about 20 minutes then let them cool before you start the marinating process
I've attempted this receipe and must say it is finger licking good. Just wondering though how can I make the meat easily slip off the bone with the use of a fork, for the more civilised guests. Should I use more stock so that the ribs are almost submerged or should I bake them for longer? If so, wouldn't they turn to charcoal and burn? I would love to do this receipe again and would be spurred if I can refine the method. Thanks heaps!
Absolutely delicious!!! Reminds me of my mum's home cooking in the states! Lick to the fingers food!!! The children can't get enough! Yum!

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