Sticky pork ribs
A lot of sugar or syrup is usually needed to get that
lip-smackingly sticky rib favor, but we’ve cut out all the extra sugar and they
are just as tasty.
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Preparation and cooking time: 35 minutes, plus marinating
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Serves 2 as a main meal
Ingredient
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1 rack of free-range pork ribs
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3 tbsp tamarind paste
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5 tbsp oyster sauce
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3 tbsp tomato passata
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Juice of 1 lime
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¾ tsp Chinese 5-spice powder
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1 tsp garlic salt
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1 tbsp sunfower oil
Rack of free-range
pork ribs
Recipe
Combine the tamarind paste, oyster sauce, passata, lime
juice, 5-spice powder and garlic salt until smooth. Reserve and set aside half
the mix for a dip, then mix the other half with the sunflower oil until
combined and coat the ribs well. Cover and leave in the fridge to marinate for
up to 24 hours.
Heat the oven to 220C, 200C fan, 425F, gas 7. Place the ribs
in a roasting tin lined with oiled foil and space them out. Season generously
with salt, and cook for 30 minutes. They should be sticky, slightly blackened
and crispy. Serve immediately with the dip.
Sticky pork ribs
