|
Pork Ribs |
| Hoi Sin, ginger and pineapple pork ribs |
|
Serves |
4 - 6 |
Cooking Time |
About 1 hour |
Temperature |
Moderately Hot oven, Gas Mark 5, 190°C, 375°F |
900g (2lb) lean pork spare ribs
75ml (5tbsp) hoisin sauce
45ml (3tbsp) pineapple juice
5ml (1tsp) dried ginger
2 cloves garlic, squashed
Pineapple & Green Pepper Relish:
1 green pepper, deseeded and very finely chopped
½ can drained pineapple, roughly chopped
10ml (2tsp) sweet chilli sauce
½ lime, juice |
Take lean pork spare ribs, line roasting pan with foil or non-stick mat. Place ribs into pan and cook covered with foil for 15 minutes. Mix together hoi sin sauce, pineapple juice, ginger and garlic.
Remove top covering of foil from pan and spoon sauce over ribs. Return to the oven for approx 1 hour or until ribs are sticky and browned to your liking. (Baste a couple of times to make sure they go really sticky!)
To make Pineapple and Green Pepper Relish: Into a bowl put green pepper, pineapple, sweet chilli sauce and juice ½ lime.
Serve with fruity bean rice, and Pineapple and Green Pepper Relish. |
|
|
