Whenver I make these, there is never any left. Doesn’t matter how much I make it always get eaten much to Mums dismay. So whats the secret, well its all in the cooking. “Low and slow” is the bestest way to go, unless……you’re in an aircraft, in which case FAAAAARCK !
- Pork ribs, try and get the back ribs, they are the more curvy ribs with almost a hook on them
- 1 large onion
- 1 large carrot
- 1 celery stick
- 1 apple
- Chicken stock
- 1/4 cup ketchup
- 1/4 cup sherry
- Dash of Worcestershire sauce
- Mixed herbs
- Dash of Hoi Sin sauce and/or Char Sui sauce
- Brown sugar
- Dash of Kecap Manis
- Crushed garlic
- Its not an exact science ,a bit of this and a bit of that, really whatever you taste buds want. Remember the secret is in the cooking.
- Mix the marinade ingredients together and pour over the ripbs and refrigerate for 12+ hours
- Chop onions, carrots, celery and apple and place at bottom of roating pan. Place ribs on top and pour over the marinade
- Pour chicken stock into the roasting pan until veggies are covered and just touching ribs.
- Cover with Al-foil and bake in oven for 2 hours.
- When done, rib meat should have receeded off the bones by 1/2 inch at the cut ends
- Remove ribs and strain the liquid from the roasting pan. Return the liquid to the pan and reduce by half over high heat.
- Return the ribs to the pan to coat and keep warm.
- If you don’t have a BBQ (get one)
- Return to oven and grill on high
- Keep basting with the pan juices until ribs are slightly charred and glossy and sticky and yummy
- Flip over and give the underside some love too.
- All the time keep basting
- For those with a BBQ
- Heat on high and char those suckers.
- I like to drizzle the marinade on and let it dribble onto the flames, closing the lid and smoke the ribs at the same time. Neighbours hate it but then “stuff em” i say 🙂
- Keep basting with the reduced liquid until golden, glossy and a few char marks.