These sticky Asian pork ribs have a glorious glaze that begs you to dive in, napkins at the ready, to hell with the mess. My tip? Plan ahead for overnight marinating to really get those flavours working hard. I promise it’ll be even more worth it. Serve with a simple ‘slaw on the side and you’re all set.
Sticky Ginger Asian Pork Ribs
1.5kg (3 lb 5 oz) rack pork ribs
1 cup Marion’s Kitchen Sticky Chilli Ginger Marinade (or try my homemade recipe below)
Chilli ginger marinade
4 large red chillies (about 50g/1.7 oz), sliced
6 garlic cloves
6 cloves pickled garlic (you can also use pickled onion)*
5cm (2 inch) 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
- For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
- Preheat oven to 150°C (300°F) fan-forced.
- Place the ribs in a roasting tin lined with foil. Pour over half the marinade and ensure the ribs are evenly coated in the sauce. Enclose the ribs with another sheet of foil. Place in the oven and roast for 2 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 a baking tray lined with foil, then baste with the remaining marinade. Place under the hot grill for 5-10 minutes or until slightly charred at the edges. Serve warm.
- Notes: Find pickled garlic online or at an Asian grocer.
