Sticky glazed pork ribs


You'll need

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

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.


At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 - 10 people

Drink Suggestion

American-style India pale ale.

Featured in

Jul 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×