Marinate a large hunk (allow 3-5 rib sections per person) of pork spare ribs in:
2 parts soy sauce
1 part balsamic vinegar
1 part sesame oil
1 part palm sugar (or demetura sugar or brown sugar, in order of preference)
and about 1/2 a part each of ground ginger, black pepper, garlic powder, and 5 spice.
add chili oil and/or chili flakes to taste
Let sit in the fridge for at least 12 hours, preferably longer. Then cook at 250 for about 2 hours, covered. Remove the lid and cook for an additional 20-30 mins at 400 to crisp it up a bit. Swish the pork through the sauce at the bottom of the pan after you butcher it into serving size bits. Serve with rice and roasted or stir fried veggies.
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