Fall off the Bone Sticky Pork Ribs

Screen shot 2013-02-02 at 14.38

Serves: 2

Equipment: blender, grill pan


500g pork ribs (I used Sainsbury’s Pork Ribs and they worked out great)

salt and pepper, to season


2 tbsp light soy sauce

2 garlic cloves, finely chopped

1tsp fresh ginger, grated

1 tsp ketchup

2 tsp olive oil


1tbsp olive oil

1 small onion, finely chopped

3 garlic cloves, finely chopped

1 1/2tsp fresh ginger, finely chopped

1/4 cup water

3tbsp soy sauce

1tsp balsamic vinegar

1/2 cup ketchup

3tbsp dark brown sugar (or 1tbsp of white sugar if you don’t have brown sugar, to taste)

salt and pepper, to season

1. Remove the membrane pork ribs membrane (the meat will be much for tender). I found this video instructions helpful.

2. Mix all the ingredients (soy sauce, garlic, ginger, ketchup and olive oil) for the marinade in a large and deep dish. Coat the ribs with the marinade, cover with cling film and leave in the fridge for 5-6hrs (or overnight).

3. Preheat the oven to 180C. Season the ribs with salt and pepper.

4. Lay the ribs on two layers of foil, shiny side out and lay another to layers of foil on top of the ribs. Roll and crimp the edges of the foil tightly (edges facing up to seal).

5. Place in the oven and cook for 1hr.

6. In the meantime, prepare the sauce. Heat olive oil in the pan over high heat. Cook the garlic, onion and ginger, stirring occasionally until softened (4-5 minutes). Add soy sauce, ketchup, vinegar, water, sugar and salt and pepper and simmer for another 10 minutes.

7. Puree the ingredients in a blender in a blender until smooth.

8. Heat the grill pan over medium high heat.

9. After an hour remove the ribs from the oven. Place the ribs on the grill pan and coat with the previously made sauce. Grill covered with lid (or kitchen foil) basting generously with more sauce for 10-15 minutes, turning the ribs occasionally.

10. Serve with roasted potatoes and the remaining sauce. Enjoy the super tender ribs!!



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