| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Anton, Mosimann, Naturally |
1 |
servings |
INGREDIENTS
| 3 |
|
Meaty Chinese style pork ribs per person; up to 4 |
| 2 |
|
Cloves garlic |
| 25 |
g |
Fresh ginger root; peeled (1oz) |
| 30 |
ml |
Each of hoisin sauce and yellow bean; (2tbsp) |
|
|
; sauce |
| 30 |
ml |
Each of light and dark soy sauce; (2tbsp) |
| 1 |
sm |
Orange; juiced |
| 3 |
|
Tomatoes skinned and very finely chopped |
| 2 |
|
Sprigs basil; chopped |
| 30 |
ml |
Dry sherry or sake; (2tbsp) |
|
|
A pinch of sugar |
|
|
Freshly ground black pepper |
| 30 |
ml |
Clear honey; warmed (2tbsp) |
INSTRUCTIONS
Trim and if its in a rack, slice into separate ribs, always close against
the right hand bone. Finely chop then using your hands, rub the mixture
into the ribs
Place all the marinade ingredients in a saucepan and bring to the boil.
Leave to cool then pour over the ribs. Leave to marinate overnight.
Grill the ribs over the barbecue for 15-25 minutes according to size,
basting with the marinade and turning occasionally. (Or cook in the
marinade in the oven, at 180C/350F/Gas 4 for about 45 minutes, turning
halfway through).
About 5 minutes before the ribs are ready, brush with honey and finish the
cooking.
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