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Name: Sticky Pork Ribs
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 1
Cuisine: not set
Ingredients: Pork Ribs; Salt & pepper; Olive oil; 1 Ginger Sliced into very thin pieces; 3 cloves Garlic Chopped into very small pieces; Chilli flakes; Honey; Dark soy sauce; Japanese vinegar; 300 ml Rice wine (or Rice sherry); Vinegar; Spring Onions; 400 ml Chicken Stock

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INGREDIENTS

Pork Ribs
Salt & pepper
Olive oil
1 Ginger ; Sliced into very thin pieces
3 cloves Garlic ; Chopped into very small pieces
Chilli flakes
Honey
Dark soy sauce
Japanese vinegar
300 ml Rice wine (or Rice sherry)
Vinegar
Spring Onions
400 ml Chicken Stock

Servings

INSTRUCTIONS

1. Roasting tin on high gas on the hob.

2. Salt and pepper pushed into the ribs

3. Olive oil into the hot pan

4. Make sure pork is very well coloured before adding chopped garlic and sliced ginger

5. Add chilli flakes and honey glaze the pork

6. Add generous amount of soy sauce, followed by the Japanese vinegar and rice wine

7. Keep tasting and bring to the boil

8. Add touch of vinegar and chopped spring onions, and finally the chicken stock

9. Take ribs off gas and into preheated oven at 180 degrees for 30 minutes, then turn and put back into the oven for a further 30 minutes

10. Remove from oven, then back on the gas, shake tray, glaze ribs in the tray and they will gain taste and flavour for every extra minute on this low heat

11. Eat straight or keep then in the fridge where they will continue to gather flavour

NOTES

Keep tasting, the more thinly the ginger is sliced the more fragrant it will be

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Sticky Pork Ribs

Pork Ribs
 Salt & pepper
 Olive oil
1 Ginger Sliced into very thin pieces
3 cloves Garlic Chopped into very small pieces
 Chilli flakes
 Honey
 Dark soy sauce
 Japanese vinegar
300 ml Rice wine (or Rice sherry)
 Vinegar
 Spring Onions
400 ml Chicken Stock

1. Roasting tin on high gas on the hob.
2. Salt and pepper pushed into the ribs
3. Olive oil into the hot pan
4. Make sure pork is very well coloured before adding chopped garlic and sliced ginger
5. Add chilli flakes and honey glaze the pork
6. Add generous amount of soy sauce, followed by the Japanese vinegar and rice wine
7. Keep tasting and bring to the boil
8. Add touch of vinegar and chopped spring onions, and finally the chicken stock
9. Take ribs off gas and into preheated oven at 180 degrees for 30 minutes, then turn and put back into the oven for a further 30 minutes
10. Remove from oven, then back on the gas, shake tray, glaze ribs in the tray and they will gain taste and flavour for every extra minute on this low heat
11. Eat straight or keep then in the fridge where they will continue to gather flavour

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Nutrition

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Serving Size: 1 Serving (842g)
Recipe Makes: 1 Serving

Calories: 336
Calories from Fat: 91 (27%)

Amt Per Serving		% DV

	Total Fat 10.1g	14 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.9g
Cholesterol 24.3mg		7 %
Sodium 2247.8mg		78 %
Potassium 969.6mg		26 %
Total Carbohydrate 38g		11 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 37.2g
Protein 22.6g		32 %
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.

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Calories per serving: 336

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