Try this Sticky Pork Ribs recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 180C (160C fan-forced)
Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
Add the garlic, ginger, chilli flakes, sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. Add half the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding a little extra vinegar and more soy sauce if necessary. Add the spring onions and stock and bring to the boil.
Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
Remove the pan from the oven and place back on the stovetop. Heat the marinade and reduce until the sauce is thick and syrupy.
Turn the ribs in the sauce to coat them well, then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3826g) | ||
Recipe Makes: 1 | ||
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Calories: 1357 | ||
Calories from Fat: 425 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 29.6g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 2485.8mg | 86 % | |
Potassium 1899.5mg | 50 % | |
Total Carbohydrate 200.4g | 59 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 198.4g | ||
Protein 42.5g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1357
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