- Serves 4
- 1 hours
- Difficulty Medium
- 26 Ingredients
These ribs are delicious served with an Asian style coleslaw, kumara puree and a wedge of lime, alongside the spicy peanut relish (which goes beautifully with any pan fried meat).
Ingredients (serves 4)
- 1 kg pork ribs, separated
- 2 Tbsp sesame oil
- 4 Tbsp Pic's peanut butter smooth
- Salt and Pepper to taste
- 4 garlic cloves, crushed
- 4 cm piece fresh ginger, thinly sliced
- 1 tsp dried chilli flakes (or to taste)
- 1/2 tsp fennel seeds, crushed
- 2 whole star anise
- 4 Tbsp honey
- 50ml soy sauce
- 100ml sweet soy sauce
- 30ml fresh lime juice
- 300ml mirin
- 4 spring onions, sliced
- 500ml chicken stock
- SPICY PEANUT RELISH
- 2 Tbsp Pic's peanut oil or quality peanut oil
- 2 Tbsp red curry paste
- 5 garlic cloves, crushed
- 2 Tbsp Pic's Peanut Butter Crunchy
- 1 Tbsp shrimp paste
- 1/2 cup roasted peanuts
- 1 Tbsp palm sugar
- 1 Tbsp tamarind paste
- 2 Tbsp Thai fish sauce
- FOR THE PORK RIBS: Preheat the oven to 170°C. Season the ribs with salt and pepper.
- Heat a large oven proof pan or roasting tray on the hob with the peanut oil. Brown the ribs for 5-10 minutes on both sides until they are golden brown.
- Add the garlic, ginger, chilli flakes, fennel seeds, star anise and honey and continue to cook for 2 minutes until the honey begins to caramelise. Add the soy sauce, sweet soy, lime juice and mirin, bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding more lime juice if necessary. Add the spring onions and stock and bring to the boil.
- Place the roasting dish in the oven and cook for 40 minutes, turn the ribs, then cook for 40 more minutes or until the ribs are tender.
- Remove the pan from the oven and place back on the hob. Heat the marinade and reduce for 8-10 minutes, glazing the ribs until the sauce is thick and syrupy. Turn the ribs in the sauce to ensure they’re fully coated.
- SPICY PEANUT RELISH In a Mortar and pestle make a paste by gradually pounding the red curry paste, garlic, peanut butter and shrimp paste until smooth.
- Add the palm sugar, tamarind paste and fish sauce: it should taste salty, hot, sour and sweet.
- Heat the Pic’s peanut oil in a pan, add the paste and fry gently over a low heat for about 10 mins or until lightly golden and fragrant.
Recipe Sticky braised pork ribs
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