Finger-lickin’ ribs

May
2010
06

posted by on Recipes

3 comments

(…and no, this ain’t the colonel’s famous recipe, it’s MY famous recipe)

What you’ll need… (serves 2)

8 pork* short ribs (cut them to separate them if they’re still on the rack)

3cm piece of very fresh ginger

1 small onion

Juice and zest of 1 lime (lemon could work too, but limes just pop!)

1 star anise

2 tbsp soy sauce (we only endorse Kikkoman here, baby)

1 small cinnamon stick, broken

1 tbsp peanut oil

1 fresh green chilli

1 tbsp molasses (you’ll find this in the health foods aisle or in the veeeeeery back of your mum’s pantry)

60ml pineapple juice

and then…

Pop the ribs into a large freezer bag with a zip lock. Cut the onion into eight wedges and add to the ribs along with the star anise and the broken cinnamon stick.

Roughly chop up the chilli, (you’re a really clever bunch, I don’t need to tell you not to rub things hey?) and peel and finely slice the ginger.  Bung all that in your baggy too.  Zest and juice the lime and add the soy sauce, peanut oil, molasses and the pineapple juice, and stir that all together in a jug or small bowl before adding to the bag.  Zip up the bag and get shaking bebe!!  You have my full permission to do a little dance, make a little…  Leave your bag of ribs in the fridge overnight if you’re a plan-ahead Type A personality like me, otherwise pretend that you did – a healthy imagination is hugely vital!

Preheat your oven to 200’C.  If your ribs chilled out in the fridge for the night, bring them out and let them come to room temperature before cooking them.  Pour the entire contents into a foil tray or a foil-lined roasting tin (oh, how I loathe having to clean baked-on nonsense from my roasting trays) and bung those babies in the oven for an hour. Turn your ribs over halfway thru the cooking time.  If you prefer them very crispy or more caramelized, then let them go for a bit longer, but be warned, the meat won’t be as tender & juicy ok?  My little version of a disclaimer.  It would be best to hook yourself up with one of those lekker full-length crab bibs like our funny friends the Americans have, cause it’s about to get messy!

* you could use beef short ribs instead, but the quantity of marbled fat on the pork ribs gives a better end result.

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3 comments

  1. Koek!

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