Saturday, 29 October 2011

Honey Roasted Spare Ribs

Ribs are the ultimate finger food, all dignity is thrown out of the window when eating them but that's part of the charm and fun. Catching up with Sir Nigel's new programme this recipe shouted out to me and having nothing much better to do I went for a wander to pick up these epic pork ribs. There is more meat than bone on these beauties. This is why you should buy from a proper butcher. 

Honey Roast Ribs 
6 Tbsp Honey
3 Tbsp Oyster Sauce
1/4 tsp chili flakes
1/4 tsp salt
1/4 ground black pepper
4 whole star anise
1.5 kg meaty pork ribs (about 12ish)

Add the honey, oyster sauce, chili salt and black pepper to a roasting dish, mix up to form the marinade.
Add the ribs to the dish and coat well in the marinade.
Cover and leave for a minimum of 2 hours or preferably overnight.
Roast in a pre heated oven at 160C for 90 minutes. Turn the ribs occasionally.
once the 90 is up turn up the heat to 200 for 15 minutes. Watch very carefully because they can burn quickly at this heat
Once the sauce is sticky and the ribs are nicely charred then remove from the oven.

Serve with a knife and fork.......yeah right get stuck in and if your face and hands are not covered when you are done then you didn't eat them right.

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