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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
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

American-style India pale ale.

Featured in

Jul 2014

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