Spicy pork spare ribs
A delicate blend of sugar and spice caramelized to create a sticky, finger-licking meal
- 125ml (1/2 cup) honey
- 80ml (1/3 cup) tomato sauce
- 60ml (1/4 cup) soy sauce
- 2 tablespoons hoisin sauce
- 3 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 1 tablespoon olive oil
- 1-1 1/2 teaspoons chilli powder
- 8 Sunnyside Meats pork spare ribs
- Vegetable oil, to grease
- Steamed SunRice Jasmine Fragrant Rice, to serve
- Mixed salad leaves, to serve
- Combine the honey, tomato sauce, soy sauce, hoisin sauce, garlic, ginger, oil and chilli powder in a small bowl.
- Place ribs in a large shallow glass or ceramic dish and pour over the honey mixture. Turn the ribs to evenly coat. Cover with plastic wrap and place in fridge, turning occasionally, for 6 hours or overnight to develop the flavours.
- Preheat oven to 210°C. Line a baking dish with foil and pour enough water over the base to cover (this helps prevent excess marinade from smoking). Brush a wire rack with oil to lightly grease and place in the baking dish over the water. Remove the ribs from the marinade and arrange, in a single layer, on the wire rack. Reserve marinade.
- Place the reserved marinade in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 1-2 minutes or until sauce thickens slightly.
- Meanwhile, bake the ribs in preheated oven, turning and basting occasionally with the marinade, for 40-50 minutes or until ribs are golden brown and sticky. Remove the ribs from oven.
- Divide the rice among serving plates. Top with spicy pork spare ribs and serve immediately with mixed salad leaves.