Monday, June 18, 2007
The next time I make this, I'm going to allow at least 3 to 4 ribs a person...this is so succulent, juicy and surprisingly meaty. I think it'll be even better if you grill it after baking. It doesn't matter if you use baby back ribs or spare ribs, just tell your butcher you want them ribs to be tender and cut quite generously to get more meat. As for the sauce, you can come up with your own version as long as its thick (add tomato ketchup or boil to reduce the sauce) so it'll be sticky and yummy when cooked. And please--forget the knives or forks.
Baked Pork Ribs
2kg pork ribs
1/2 cup Teriyaki sauce
1/2 cup Tomato sauce
2 T Hoisin sauce
2 T honey
2 T cider vinegar
1. Cut the ribs into desired serving size. 3 ribs (6 if baby ribs) is good for an average person, more for an above-average eater.
2. Mix the sauces together, taste and adjust to liking.
3. Marinade ribs with the sauce overnight or for at least 6 hours.
4. Set oven at 180 C and bake the ribs for 1 hour. Increase heat to 220 C, pour the marinade sauce over and bake another 30 to 40 min, turning once to baste.
Note: The ribs in the pic didn't have much sauce clinging on because I ran out of honey and used sugar instead, and I made my own teriyaki sauce (Kikkoman soy sauce, sake, mirin and sugar) but did not thicken it by boiling.