These scrumptious chilli plum pork ribs are literally falling off the bone and are perfect for your next barbeque.
- 1 cup plum jam
- ½ cup light soy sauce
- ¼ cup hot chilli sauce
- ¼ cup rice wine vinegar or white vinegar
- 15 g fresh ginger, peeled, cut into long thin strips of 3 cm pieces
- 3 cloves garlic, chopped finely
- 2 tsps cracked black pepper
- 4 x 500 g American-style pork ribs
Combine the jam, sauces, vinegar, ginger, garlic and pepper in a bowl. Divide the mixture into two large re-sealable bags. Place two racks of ribs into each bag. Seal the bags, removing as much air as possible. Refrigerate for at least 1 hour, or even better, overnight.
Preheat oven to 160 C.
Remove the ribs from the bags, reserving the marinade. Place the ribs in a single layer in a large baking dish and cover tightly with foil. Bake for 1½ hours.
Meanwhile, place the reserved marinade in a small saucepan over medium-high heat; bring to the boil. Boil, uncovered, for about 5 mins, or until the sauce is slightly thickened. Make sure it does not boil over.
Remove the foil from the baking dish. Increase the oven temperature to 180 C (or 160 C fan-forced). Spoon the reduced marinade generously over the ribs. Cook for a further 15 mins, basting with marinade every few minutes for a lovely thick, sticky glaze.
Serve the ribs with steamed rice and Asian greens.
Photo: Bauer/John Paul Urizar