Sticky Aromatic Pork Ribs
By Tate & Lyle Cane Sugars
Published on 26 April 2022
These sticky Asian-style ribs with their dark, glossy marinade have a pleasing hint of rich treacle-toffee flavours due to the aromatic Dark Muscovado sugar.Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 0.5 tbsp of sesame oil
- 500 g of pork ribs
- 2 cloves of garlic, peeled and crushed
- 65 ml of soy sauce
- 55 ml of hoisin sauce
- 1 tbsp of sweet chilli sauce
- 1.5 heaped tbsp of tate & lyle dark muscovado sugar
Method
Step 1
Combine the soy, hoisin and chilli sauces with the oil, sugar and garlic in a shallow non-metallic tray. Add the pork ribs and turn them in the marinade to coat. Set aside for at least 1 hour, or overnight, covered in the fridge. Turn occasionally.Step 2
Preheat the oven to 170C/150 Fan/Gas 3.Step 3
Half-fill the roasting tin with cold water and place it on the bottom of the oven. Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water. Transfer the remainder of the marinade into a small bowl. Roast the ribs for 1 hour, carefully brushing the ribs every 15 minutes with the marinade. After 30 minutes turn the ribs over and continue basting as before. Watch carefully during the last 10 minutes to make sure they don't caramelize too much.Step 4
Remove to a chopping board, slice and serve.