Make ribs sticky by marinating them in sweet and salty soy caramel. Ribs can be marinated for 24 hours to add taste.
INGREDIENTS
– 125ml soy sauce– 1 tsp onion granule– ½ tsp garlic granule– 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 rib– 2 spring onions, finely sliced– pak choi, cooked white rice, sliced red chilli and pickled veg, to serve
INSTRUCTIONS
Step 1
In a bowl, mix soy, onion, garlic, smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes, and black pepper. Set aside.
Step 2
Add the sugar to a deep saucepan of oil over medium heat and stir occasionally until melted. Keep cooking until the sugar caramelises.
Step 3
Pour the soy sauce mixture into the low-heat pan; it may split but will come together.
Step 4
Turn heat back up to medium, simmer for 5-10 minutes until reduced and thickened. Remove from heat and cool to room temperature, 20–25 minutes.
Step 5
Preheat the oven to 150C/130C fan/gas 2. Remove the thin membrane from the back of the pork ribs and place them in a large roasting tin in a single layer.
Step 6
After adding soy caramel, foil the tin. Ribs can be chilled for 24 hours now. Bake for 2–3 hours until the ribs are cooked and a sharp knife can easily pierce them.
Step 7
Remove the cinnamon stick and star anise and place on a dish. Pour the roasting juices into a large pan. Heat juices over high heat for 10-15 minutes until thick and sticky.
Step 8
Return the ribs to the roasting tin after cutting them in thirds and glazing them.
Step 9
Grill the ribs for 5 minutes on high until caramelised. If desired, sprinkle spring onions and serve with steaming pak choi, rice, and pickled veggies.
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