Sticky Chili Pork Ribs
I once tasted a very well roasted pork ribs while vacationing in Sydney, Australia and it tasted so good, I couldn't resist and asked for the recipe from the proprietor. Surprisingly, he recited the recipe to me and I tried it at home and it tasted almost like the real deal. Maybe the difference lies in the piece of ribs itself. Australia has really fresh produce, from vegetables to all sorts of meat, even the spices are excellent. No wonder Kylie Kwong always insist on the freshest of everything, lucky her.
1 kg of baby pork ribs (soft ribs) - washed, pat dry and uncut.
5 Tbsp sweet chili sauce (I use Lingam's - not very spicy)
3 Tbsp honey
a dash of dark soya sauce
ginger juice (2")
2 Tbsp apple cider (Braggs)
sea salt and black pepper
a dash Lea & Perrin sauce
1 Tbsp custard powder
Pre-heat oven at 200 degree celcius. Drizzle some olive oil on the ribs, put 2 small cubes of butter on top and pop it into the oven. Roast the ribs for 40 minutes to 1 hour depending on the size of the ribs, basking it with its own drippings every 20 minutes. Turn down the heat after 20 minutes.
Leave ribs to cool for 15 minutes before cutting them into sticks. If serving adults only, add a few dashes of brandy, left-over red wine or even Jack Daniel.