Rich flavour, crispy rind, meltingly tender meat. Have we got your attention? All you need is 10 minutes to prepare our kecap manis spiced pork spare ribs , then grab a newspaper to read, maybe with a glass of wine and sit back and relax while you wait for it to cook. Before you know it, you will see what all the fuss is about too.
kecap manis spiced pork spare ribs
- 1 kg Ritchies pork spare ribs
for the marinade
- 4 medium cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- ½ cup kecap manis (sweet soy sauce)
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 cup water
- 1 red bullet chilli, finely chopped (optional)
- 1 teaspoon 5 spice powder
- 2 spring onions (optional) julienned
kecap manis spiced pork spare ribs method
Place the pork ribs into a non reactive oven proof dish (about 20cm by 30cm, 4cm deep)
Mix all the marinade ingredients together in a medium bowl and pour over the pork. Roll the meat in the marinade, if you have time cover with cling film and refrigerate for about 4 hours or over night. If not go straight to the next step.
Preheat oven to 170oC.
Remove the cling film and cover the dish with baking paper, to stop the pork browning too fast. Bake for 2 hours turning occasionally in the marinade. For the last 20 minutes remove the baking paper and turn the pork rind side up and turn the oven up to 200oC to crisp up the skin. Serve hot, with rice and your favourite steamed green vegetables.
Serves 4. Preparation time: 10 minutes. Cooking time: 2 hours