Sticky glazed pork ribs

AT A GLANCE

  • Serves 8 - 10 people

  • 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
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.

Topics:

WINTER, APPLES, JAPANESE, GINGER, MIRIN, DRINK SUGGESTION, PORK, MAIN, CINNAMON, ALLSPICE

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

AMERICAN-STYLE INDIA PALE ALE. , suggested by MAX ALLEN

FEATURED IN

Jul 2014

Jul 2014

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