Marinated Pork Spareribs
2 Racks of Pork Spareribs
1 bottle of Ginger Beer
3 garlic Cloves Crushed
5 tablespoons of plum sauce
3 tablespoons of Brown sugar
3 tablespoons of soy sauce
3 tablespoons of hoisin sauce
3 teaspoons of sesame oil
Salt and Pepper
Large oven bag or a large container with a lid
Place all the ingredients along with the Ribs into a large oven bag or a large container and season with some salt and pepper
Tie the bag, and shake it well, place it in the fridge for 5 hours or overnight.
Make sure you turn the bag or shake the container every few hours.
Cooking the Ribs, you can BBQ these or place in them the oven keeping them in the oven bag, preheat the oven to 170oc and cook for 30 minutes, then remove the Ribs from the bag carefully and turn the heat up to 180oc and finish cooking the ribs until nice and golden. Make sure you braise them with the juices in the pan every 15-20 minutes. Serve the ribs with some steamed Bok choy and satay sauce see below for details.
Bok choy
5 bunches of Bok Choy
3 garlic cloves crushed
2 tablespoons of Sesame oil
5 Tablespoons of soy sauce
Salt and Pepper.
First give the Bok Choy a quick steam, for approximately 2 minutes, remove the Bok Choy from the steamer and drain well. In a non-stick pan fry the garlic in some sesame oil add the Bok Choy and pour over the soy sauce, season with some salt and pepper. Cook until soft. Once cooked place the Bok Choy on a large platter then add the cooked Ribs, chop up the ribs and place them on top of the Bok Choy, then add scoops of the Satay Sauce on top before serving. See below for details on how to make the satay sauce.
Satay sauce
1 ½ cups of nutty peanut butter
5 tablespoons of oil
1 large brown onion diced
3 garlic cloves crunched
1 teaspoon of chili flakes
5 tablespoons of soy sauce
Juice of one lemon
½ cup of brown sugar
One can of coconut cream
This sauce is great as it makes a lot, and you can freeze the remaining sauce and heat it up for BBQs or leave it in the fridge.
In a non-stick pan fry the onion and garlic with oil until golden then stir in the chili flakes peanut butter and sugar and stir on low heat, add the juice of the lemon, then add the soy sauce and stir in the coconut cream until combined. Stir on very low heat for a minute or until combined.
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