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Braai Equipement

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Marinated Sticky Asian Pork Ribs Spit Braai

 

These delicious sticky pork ribs are simply mouthwatering, cooked on the braai, or in the oven. Here we have  marinated the pork ribs, with Asian flavours and sauces, then oven baked them, covered, to soak up all these wonderful tastes. 

 

Ingredients

1 1/2-2kg pork spare ribs

1/2 cup white wine vinegar

3/4 cup soy sauce

4 tbsp honey

1/4 cup sugar

1 tbsp hoisin sauce

1/2 cup tomato sauce

1/2 cup lime juice

1 tbsp fresh ginger, finely grated

3 cloves garlic, crushed

2 small red chillies, finely chopped

2 spring onions, finely sliced

1 tbsp sesame seeds

 

Method

1. Place the ribs in a spit braai tray.

2. Mix the vinegar with 2-3 cups of water in a jug.

3. Pour this over the ribs, then cover tightly with tin foil.

4. Place the tray into a pre heated, 180 C oven, for about 40 mins.

5. Remove the tray from the oven and carefully remove the tin foil.

6. Pour off the water and allow the ribs to cool in the oven tray. In a bowl, mix together, soy sauce, honey, sugar, hoisin sauce, tomato sauce, lime juice, ginger, garlic and half of the chopped chilli.

7. Pour this over the ribs and cover tightly again with the tin foil.

8. Allow the ribs to marinate, for 4-6 hours, turning them periodically.

9. Place the tray (still covered) into a preheated, 180 C, oven for about 1 hour.

10. Remove the foil, spoon some of marinade at the bottom of the pan over the ribs and allow to cook, uncovered, for a further 30 mins, until the ribs are tender and nicely browned.

11. Remove them from the oven and when the racks are cool enough to handle, cut them up into portions.

12. Serve warm, with the sticky sauce and sprinkled with the remaining chilli, spring onions and sesame seeds.

 

Notes

Golden oven baked potato wedges, will go down a treat, with these mouthwatering ribs.

Tender pork ribs, sticky, sweet and salty, with hints of lime,don't forget the napkins.

 

 

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Spit Braai Pretoria

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