Sticky Glazed Pork Ribs
By Chelsea SugarPage views: 69769Hand the ribs out with lots of napkins and be prepared to get messy!
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3 reviews
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Difficulty Easy
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Prep time 4 hrs
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Cooking time 15 mins
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Serves
6
2 kg pork spareribs, cut into fingers
4 tablespoons soy sauce
4 tablespoons lemon juice
4 tablespoons Chelsea Soft Brown Sugar
4 tablespoons white wine
4 tablespoons hoisin sauce
4 tablespoons olive oil
4 tablespoons BBQ or tomato sauce
2 – 3 cloves garlic, crushed (1 teaspoon)
Cover the ribs with cold water and bring to the boil, then remove from heat and cool. Drain the ribs and place in a large dish.
Mix all other ingredients together and spread over the ribs, tossing to coat well. Cover and chill to marinate for at least 4 hours, but preferably overnight, the longer the better.
Grill on an oiled barbecue plate or roast in the oven until crisp and dark sticky brown.
The marinade was perfect! It tasted just like the sticky ribs you would order in a restaurant. The ribs were good but could have been a bit more tender. Next time, I will slow cook them first and then put them on the BBQ. But altogether, a winner recipe.
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