Sticky ginger-glazed pork ribs
Ingredients
- 1kg baby back ribs , ideally divided into 4 separate racks
- 880ml of ginger cordial
- 1 orange , zested and juiced
- 2 garlic cloves , finely grated
- 80ml of light soy sauce
To serve
- red chillies , and/or green chillies, sliced
- small sprigs fresh coriander
- sesame seeds
Method
Bring a large pan of salted water to a simmer. Add the pork ribs and gently braise for 1.5-2 hours, until they’re tender and nearly falling apart. They’re ready when a toothpick can be pressed through the meat without any resistance. Allow to cool in the water slightly before carefully taking them out and setting aside
- 1kg baby back ribs , ideally divided into 4 separate racks
Pour the ginger cordial into a large bowl then add the orange juice and zest, garlic and soy sauce. While the ribs are still warm, submerge them into this mixture, then leave to marinate for 24 hours
- 880ml of ginger cordial
- 1 orange , zested and juiced
- 2 garlic cloves , finely grated
- 80ml of light soy sauce
The next day, preheat an oven to 180°C/gas mark 4. Place the ribs on a wire rack set over a deep baking tray, then cook in the oven for 8 minutes
Take the ribs out, brush liberally with the remaining marinade 4 or 5 times, getting some of the caramelised syrup that has dripped down into the tray below back on the meat too. Return the ribs to the oven for another 6-8 minutes, then repeat this process again and again until the ribs are dark, glossy and deliciously glazed. This process does take a while but it’s key to getting a great finish
Once you’re happy with how glazed the ribs are, transfer them to a serving platter and garnish with the coriander, sliced chillies and sesame seeds
- red chillies , and/or green chillies, sliced
- small sprigs fresh coriander
- sesame seeds
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Sticky ginger-glazed pork ribs
