With a little bit of forward planning, these sticky ribs will become a party favourite.
Preparation Time: 15 minutes + 4 hours marinating
Cooking Time: 1 hour
Serves: 4
| Ingredients | Preparation |
|
4 garlic cloves, minced 1 knob ginger, peeled and grated 1 Tbsp tamarind concentrate ¾ cup rapadura sugar 2 Tbsp tamari 3 Tbsp shao shing wine 2 Tbsp fermented sriracha 1 kg pork short ribs, cut in sections of 2 bones 2 limes, quartered, to serve Steamed rice, to serve |
1. Mix all ingredients in a large bowl, add ribs, then cover and refrigerate for 4 hours or overnight. 2. Preheat oven to Hot air 160°C + 30% humidity. 3. Line a stainless steel unperforated tray with baking paper. Spread the ribs in a single layer on the tray with the marinade. Cook for 1 hour on shelf position 2. Turn the ribs a few times during cooking time. To finish Remove from oven and serve with rice and lime wedges. Note Fermented sriracha is available from specialty food stores. |
