Name: Sticky glazed pork ribs
Prep time: 15 min
Cook time: 255 min
Total time: 270 min
Yield: 8 - 10
Ingredients: 1.6 kg pork baby back ribs; To serve: toasted sesame seeds; Umeboshi sauce; 1 tbsp grapeseed oil; 1 onion, finely chopped; 2 apples, peeled and grated; 16 seeded umeboshi (see note); 275 gm (1¼ cup) brown sugar; 150 ml brown rice vinegar; 150 ml mirin; 60 ml (¼ cup) kecap manis; 10 gm ginger, finely grated on a microplane; 1 tsp ground allspice; ¼ cinnamon quill; 200 ml tomato sauce

Sticky glazed pork ribs

Australian Gourmet Traveller Japanese recipe for sticky glazed pork ribs.

Serves 8 - 10

Prep

15M

Cook

4H 15M

Total

4H 30M

Ingredients

1.6 kg pork baby back ribs

To serve: toasted sesame seeds

Umeboshi sauce

1 tbsp grapeseed oil

1 onion, finely chopped

2 apples, peeled and grated

16 seeded umeboshi (see note)

275 gm (1¼ cup) brown sugar

150 ml brown rice vinegar

150 ml mirin

60 ml (¼ cup) kecap manis

10 gm ginger, finely grated on a microplane

1 tsp ground allspice

¼ cinnamon quill

200 ml tomato sauce

Method

Main

1.For umeboshi sauce, heat oil in a saucepan over medium heat, add onion and stir occasionally until tender (10-15 minutes). Add remaining ingredients, except tomato sauce, and 400 ml of water. Bring to the boil, then simmer until apple falls apart (25-30 minutes). Remove from heat, discard cinnamon and add tomato sauce. Process in a blender until smooth.

2.Meanwhile, preheat oven to 150C. Place pork in a roasting pan, pour sauce over and bake covered, turning occasionally, until pork is tender (3 hours).

3.Drain excess sauce from ribs and roast, brushing occasionally with marinade, until well glazed and sticky (20-30 minutes). Serve hot scattered with sesame seeds.

Note Umeboshi are preserved Japanese plums, available from Japanese and Asian grocers.
Drink Suggestion: American-style India pale ale. Drink suggestion by Max Allen
Notes