mmm yum sticky - from Delicious July 2007
750g rack of organic short pork ribs
2 tbs light soy sauce
1 tbs hoisin sauce
1/4 cup honey
1/2 tsp five-spice powder
1 tbs white wine vinegar
1 small chilli, finely chopped
1 tbs tomato paste
1 tbs sweet sherry
piece of ginger
Serve with granny smith mash and wilted asian greens.
Cut rack into individual ribs, place ribs in baking dish, in a bowl combine remaining ingredients and ground black pepper, pour over ribs. Cover and marinate in fridge overnight. Preheat oven to 170C. Bring ribs to room temperature. Remove cover, cover dish with foil. Bake for 1 1/2 to 2 hours, turning a couple of times. Remove from oven and stand for 10 min's. If sauce is too thin, cook down till thick in a saucepan and pour over ribs.
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