Sticky Honey Soy Pork Spare Ribs
Roll up your sleeves, dig out the napkins and enjoy these melt-in-the-mouth honey soy spare ribs.
Serves: 4
Prep Time: 10 minutes
Cook Time: 2 hours
INGREDIENTS
- 1 teaspoon sesame oil
- 2 tablespoons lime juice (or lemon is fine too)
- 1 tablespoon rice wine vinegar (white or apple cider vinegar is ok too)
- 4 tablespoons tamari (or light soy sauce)
- 3 tablespoons Egmont Honey
- 3 tablespoons tomato sauce
- 1 ½ tablespoons freshly grated ginger
- 4 cloves garlic, minced
- 1 kg pork spare ribs
- ½ cup water
- Sesame seeds, to serve
- Spring onions, to serve
- Chopped Coriander, to serve
METHOD
- Put all ingredients aside from the spare ribs and water into an oven-proof dish and mix well to combine.
- Add in the spare ribs and using clean hands mix well to coat each rib. Cover and refrigerate for 1 hour or overnight.
- Pre-heat the oven to 160° Remove the ribs from the fridge and give them another good mix.
- Arrange in a single layer then pour over the water.
- Cover with tin foil and put in the oven for 1 ½ hours or until tender.
- At the one-hour mark turn each of the ribs over.
- Then at the hour and a half mark remove the tin foil, turn the oven up to 200°C and bake for a further 20-25 minutes or until the ribs are starting to fall off the bone and the glaze has thickened.
- In these last 20 minutes baste the ribs 2 or 3 times and keep an eye on the glaze as it gets closer to time, making sure that it doesn’t totally reduce to nothing!
- Serve scattered with sesame seeds, spring onions and coriander.
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