Sticky Asian Pork Ribs, the culinary love child of sweet, spicy, and "I can't believe I ate the whole rack." These are not just ribs; they're a saucy affair where even your fingers become an integral part of the experience. Let's be honest, this is the closest you'll get to a trip across the Pacific without leaving your backyard. Every bite is an umami-packed vacation, complete with tangy notes of soy and ginger singing backup vocals to the smoky, succulent pork. Just remember to pack extra napkins—it's the only travel insurance you'll need.
INGREDIENTS
- 8 pork ribs
- 3 tablespoons hoisin sauce
- 1 tablespoon plum sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon Chinese five spice
- powder
- 1 tablespoon Kecap Manis (sweet soy)
- 1 telegraph cucumber, ribboned
- 1 long red chilli
- ¼ cup mint
- ¼ cup coriander
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 2 tablespoons peanut oil
- 1 lime, juiced
METHOD
- In a mixing bowl add the hoisin sauce, honey, soy, Chinese five spice, brown sugar, and Kecap Manis. Mix until well combined. Add the pork ribs and allow to marinate for a minimum of an hour or even better overnight.
- Set the oven to convection bake at 180C. Place the ribs onthe baking tray ensuring they don’t touch. Be sure to keep any remaining marinade.
- Once the oven has reached temperature, place the tray in the oven. Cook for 25 minutes total ensuring every 15 minutes you baste the pork with more marinade.
- To prepare the salad simply toss the cucumber, chilli, mint and coriander. In a jar, shake the sugar, fish sauce, oil and lime juice until well combined and the sugar is dissolved.
- Spoon the dressing over the salad just before serving.