Hot Pork Vegetables Main
Course Dairy Free Eggless
Ingredients
675g/1 ½ lb Pork Ribs, separated
For the marinade
1 tbsp freshly grated Root Ginger
2 Garlic Cloves, crushed
4 tbsp (2fl.oz.) Soy Sauce
6 tbsp (3fl.oz.) Honey
4 tbsp (2fl.oz.) Hoisin Sauce
4 tbsp (2fl.oz.) Sweet Chilli Sauce
Instructions
1. Place the ribs in a shallow non-metallic container large enough to take
the ribs in one layer. To save on washing up, you can use the plastic
packaging the ribs came in, an ovenproof dish or a large sealable plastic
food bag.
2. Combine all the marinade ingredients then pour over the ribs and turn to
coat. Cover with clingfilm then refrigerate and leave to marinate for 2-12
hours., turning 2 or 3 times during the marinating time if possible.
3. Preheat the oven to 170°C, 325F, Gas Mark 3. If you didn’t use an oven
proof dish, transfer the ribs and marinade to a roasting tin large enough to
take the ribs in one layer, cover well with aluminium foil then bake for 1 ½
hours, turning occasionally and adding a little boiling water if it dries
out too. Prepare in advance - This can be done a couple of hours before
serving.
4. After the cooking time increase the oven temperature to very hot 200C ,
400F, Gas Mark 7, uncover the ribs and turn to coat, then and roast for a
further 20 minutes, or until well browned and sticky.
Excellent served with plain boiled rice and a crisp green salad.
Main Equipment required
Grater
Tablespoon
Whisk or mixing utensil
Measuring jug or small mixing bowl
Shallow non-metallic dish or large plastic sealable food bag
Large shallow ovenproof dish
