Asian Style Pork Ribs, The meat was so moist and tender it fell off the bone
This is by far the best recipe I have eaten so far for ribs. I nearly didn’t eat them as I am not a fan of chewing on a rib, however, the meat on these was so moist and soft it just fell off the bone. We cooked it as one whole piece rather than cut the ribs into portions.
A 2-kilo piece of Pork Rib.
For the marinade
160 ml Hoisin sauce
4 tbsp BLACK Soy sauce
2 tbsp fresh orange juice and the grated zest.
4 tbsp raw brown sugar
10cm piece of fresh ginger julienned
4 cloves of garlic crushed
2 tsp Chinese 5 spice powder
2 sticks of cinnamon
Mix all of the above ingredients together.
Then paint over the rack of ribs and put in the fridge for at least an hour to marinate and absorb all those lovely flavors.
Pre-heat oven to 190 degrees.
Cover the dish with foil and cook the ribs for 2 ½ to 3 hrs, basting the meat occasionally.
When nice and tender remove from the oven and portion up and those lovely leftover juices from the pan we drizzled over the ribs and served them with a mixed salad, potato salad, and beetroot.
A finger bowl and serviettes were required as they made for quite a messy eating but very enjoyable and we would definitely make them again.
Prepared, tried, and tested Carol Taylor