BARBECUED PORK SPARE RIBS

Serving details:

Serves 4

Ingredients:

• 1 tbsp coriander root fresh chopped
• 2-3 garlic cloves, chopped
• 1 tsp ground black pepper
• 1/2 tsp ground star anise (optional)
• 2 tbsp light soya sauce
• 2 tbsp oyster sauce
• 6 tbsp palm sugar
• 7 tbsp plum sauce or tomato ketchup
• 900 g pork spare ribs

Method:

The spare ribs must be chopped intp 13-15cm long pieces (baby back if possible, asl your butcher to prepare it)

Using a pestle and mortar or a small blender, pound or blend the garlic and coriander roots into a paste. In a large bowl, combine all the ingredients and rub the marinade all over the ribs with your fingers.

Cover with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 180C/350f/Gas 4 or heat a barbecu or grill.

If cooking in the oven, place the ribs with all the marinade in a baking dish.

Bake for 45 to 60 minutes, basting several times during cooking.

If barbecuiing, put the ribs on the grill, cover and cook for 45 minutes, turning and basting a couple of times. If the ribs do not go sufficiently brown, grill (broil) them for 5 minutes on each side until well browned and slightly charred.

If using a grill, line the grill tray with foil. Cook the pork turning several times and brushing frequently with the remaining sauce, until the meat is cooked through and slightly charred.