Soy caramel-glazed pork ribs
Sweet and salty soy caramel gives these ribs a sticky richness. You can marinate the ribs for up to 24 hrs to give them even more flavour.
SERVES 6 PREP 20 mins plus cooling
COOK 3 hrs 40 mins MORE EFFORT
125ml soy sauce
1 tsp onion granules
½ tsp garlic granules
1 tsp smoked paprika
20ml apple cider vinegar
50ml Shaohsing rice wine
20g piece of ginger, peeled and finely grated
5 garlic cloves, crushed
3 star anise
1 cinnamon stick
1-2 tsp chilli flakes, to taste
1 tbsp sunflower oil
150g golden caster sugar
5kg baby back pork ribs
2 spring onions, finely sliced
pak choi, cooked white rice, sliced red chilli and pickled veg, to serve
1 Combine the soy, onion and garlic granules, the smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes and a grinding of black pepper in a bowl. Set aside.
Heat the oil in a deep saucepan over a medium heat, pour in the sugar and cook, swirling the pan occasionally until the sugar has melted.
