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1.5kg (3 lb 5 oz) rack pork ribs
1 cup Marion’s Kitchen Sticky Chilli & Ginger Asian Marinade (recipe below)
Chilli ginger marinade
4 large red chillies (about 50g/1.7 oz), sliced
6 garlic cloves
6 cloves pickled garlic (you can also use pickled onion)*
5cm (2 inch) piece ginger, roughly chopped
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
3 tbsp soy sauce
¼ cup water
For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
Preheat oven to 150°C (300°F) fan-forced.
Place the ribs in a roasting tin lined with foil. Pour over half the marinade and ensure the ribs are evenly coated in the sauce. Enclose the ribs with another sheet of foil. Place in the oven and roast for 2 hours or until fork tender.
In the meantime, place the remaining half of the marinade in a small saucepan and simmer over medium-high heat for 2-3 minutes to thicken slightly. Remove from heat and set aside for later.
Preheat oven grill/broiler to high.
Gently transfer the ribs to a baking tray lined with foil, then baste with the remaining marinade. Place under the hot grill for 5-10 minutes or until slightly charred at the edges. Serve warm.
Find pickled garlic online or at an Asian grocer.
You will love this!
Got a bit bored with the usual pork spare ribs offering and at the behest of my grandson wanted to try something different (he is a spare ribs fan). Did this recipe, not too difficult, and it blew his socks off – mine as well!
Lovely recipe so keep it coming Marion.
Amazing!!
I made these tonight, and the marinade is delicious! Can’t wait to do these again!!
Amazing!!
I made these tonight, and the marinade was delicious!! Can’t wait to do these again!!