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Soy caramel-glazed pork ribs

 

Method 1

Ingredients

125ml soy sauce

1 tsp onion granules

½ tsp garlic granules

1 tsp smoked paprika

20ml apple cider vinegar

50ml Shaohsing rice wine

20g piece of ginger, peeled and finely grated

5 garlic cloves, crushed

3 star anise

1 cinnamon stick

1-2 tsp chilli flakes, to taste

1 tbsp sunflower oil

150g golden caster sugar

5kg baby back pork ribs

2 spring onions, finely sliced

pak choi, cooked white rice, sliced red chilli and pickled veg, to serve

STEP 1

Combine the soy, onion and garlic granules, the smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes and a grinding of black pepper in a bowl. Set aside.

STEP 2

Heat the oil in a deep saucepan over a medium heat, pour in the sugar and cook, swirling the pan occasionally until the sugar has melted. Continue to cook until the sugar has darkened and caramelised. Reduce the heat to low and pour in the soy sauce mixture (it may split at this stage, but will come together again as it cooks). Turn the heat back up to medium, bring to a simmer and cook for 5-10 mins until the mixture has reduced and thickened. Remove from the heat and cool to room temperature, about 20-25 mins.

STEP 3

Meanwhile, heat the oven to 150C/130C fan/gas 2. Remove the thin membrane from the back of the pork ribs (see tip, below), then arrange them in a single layer in a large roasting tin. Pour over the soy caramel and cover the tin tightly with foil. At this stage, the ribs can be chilled for up to 24 hrs. Bake for 2 hrs 30 mins-3 hrs until the ribs are very tender and a sharp knife can be easily inserted. Remove to a plate and tip the roasting juices into a wide pan, removing the cinnamon stick and star anise. Cook the juices over a high heat for 10-15 mins until thickened and sticky. Cut the ribs into thirds, then toss in the glaze and return to the roasting tin. Heat the grill to high and grill the ribs for 5 mins until caramelised. Scatter over the spring onions and serve with steamed pak choi, rice and pickled vegetables, if you like.

Recipe tip

The membrane will not soften as the ribs cook – removing it ensures you will have tender, fall-apart ribs.


Method 2

Ingredients:

- 2 lbs pork ribs

- 1/4 cup soy sauce

- 1/4 cup brown sugar

- 2 cloves garlic, minced

- 1 teaspoon ginger, grated

- 1 tablespoon rice vinegar

- 1/4 cup water

- 1 tablespoon vegetable oil

- Salt and pepper to taste

- Green onions for garnish

Instructions:

1. Preheat your oven to 350°F.

2. In a small bowl, mix together the soy sauce, brown sugar, garlic, ginger, rice vinegar, and water to make the marinade.

3. Place the pork ribs in a large Ziploc bag and pour the marinade over them. Seal the bag and massage the marinade into the ribs. Let them marinate in the fridge for at least 30 minutes, or ideally overnight for maximum flavor.

4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove the ribs from the marinade, shaking off any excess, and reserve the marinade for later.

5. Sear the ribs in the skillet until browned on all sides, about 5 minutes per side.

6. Pour the reserved marinade over the ribs in the skillet. Cover the skillet with aluminum foil and transfer it to the preheated oven.

7. Bake the ribs for 1.5 to 2 hours, or until the meat is tender and cooked through. Make sure to baste the ribs with the sauce every 30 minutes.

8. Once the ribs are cooked, remove them from the oven and let them rest for a few minutes. Slice them into individual portions and garnish with chopped green onions before serving.

9. Enjoy your delicious soy caramel-glazed pork ribs!



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