This is a recipe very close to my heart, it was a Friday night favourite for a very long time and still brings good memories of when my son was a baby.
You can vary the chilli content to your own taste but I recommend to have them as hot as you can bear, there is nothing quite like the finger licking taste with amazingly burning lips!!!
This a great recipe as its easily scaled up, all you have to do is make sure the marinade covers the ribs
minimum of 2 racks of pork ribs
2 crushed Garlic
A thumb of Ginger
Chilli (the more the better)
1 stick of cinnamon bark
3 star anise
8 tbsp Soy Sauce
1 tbsp of tomato purée
A few glues of Worcester Sauce
A few flubs of fish sauce
2 tbsp rice wine vinegar
Juice of 1 lemon or lime
Finely chopped coriander stalks
To serve you’ll need:
Juice of 2 lemons
Put all the ingredients in a suitable pan or dish and stir well. Add the ribs and leave overnight in the fridge
Remove from the fridge and cover with foil. Place in a low oven 140 (fan assisted) for approx. 3-4 hours, best thing to do is test after 3 hours and see how soft they are
Remove from the oven and place on a flat pan covered in foil suitable for the grill. Pour a little honey over and grill until brown on all sides. Strain the sauce in a sieve and serve alongside the ribs with rice and a salad made of chopped tomatoes, coriander and onion macerated in lots of lemon juice (this will need about 20 minutes).