Ingredients: serves 3-4
1 rack of short pork ribs
For the sauce:
400ml/ ¾ pint +/- good tomato sauce
1 teaspoon ground ginger
½ teaspoon ground hot chilli
½ teaspoon hot sauce (Tabasco or similar)
2 dessertspoon honey
½ dessertspoon soy sauce
1/2dessertspoon Worcestershire Sauce
2 teaspoons lemon juice
1teaspoon finely chopped garlic or ½ teaspoon garlic puree
Mix well with a whisk and adjust to taste – I find it’s the lemon juice/garlic/chilli balance that makes it just right so you may want to experiment a bit
Method:
mix the sauce
cut the ribs from the rack, running the knife against each bone on one side to get even pieces
place the ribs in an oven dish
cover with the sauce
and make sure all the ribs are fully coated
cover in foil and place in the oven pre-heated to 150°C for 2-2 ½ hours
It is the slow cooking that makes the ribs so tender so that the meat will almost fall from the bone – ideal for eating with your fingers but also perfect to strip away with just a fork
Serve when ready with my southern fried chicken, luxury potato salad and some coleslaw
Enjoy!
