Pork Ribs- Asian Sticky Ginger Pork Ribs - Marion's Kitchen TEST

1.5 kg rack pork ribs


1 cup  Marinade (recipe below)



Chilli ginger marinade:

4 large red chilies (about 50g), sliced

6 garlic cloves

6 cloves pickled garlic (you can also use pickled onion) * didn't use/ don't have 

5cm (2 inches) 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
Steps


For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.

Pour over half the marinade over the pork and let it rest in the fridge overnight. if using right away skip and continue with the recipe but remember to save half for basting at the end.

Preheat oven to 300°F convection.

Place the ribs in a roasting tin lined with foil. Pour over half the marinade. Enclose the ribs with another sheet of foil. Place in the oven and roast for 2-3 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 baking tray lined with foil. Baste with the remaining marinade. Place under the hot grill for 5-10 minutes or until slightly charred at the edges. Serve warm.