-
1
Place 1kg of pork ribs (washed and dried) in a strong zip lock bag.
-
2
Add 3 oyster sauce, Shaoxing Huatiao wine, Cajun seasonings and vegetable oil.
-
3
Seal the bag tightly and squeeze out as much air as possible. Mix up the ingredients in the bag well. Ensure that the meat is evenly coated with the marinade. Place in fridge to chill for 3 hours or overnight.
-
4
When ready to cook, preheat oven to 180u00b0C.
-
5
Using tongs, place the ribs neatly on a baking tray lined with baking/parchment paper. Do not pour marinade into tray.
-
6
Cover tightly with aluminium foil.
-
7
Place in oven for 1 hour.
-
8
Reserve the leftover marinade in a small bowl. Add 1 teaspoon sugar.
-
9
Add 1 teaspoon dark vinegar.
-
10
Mix it up well and set aside.
-
11
After cooking for 1 hour in the oven, remove tray from oven. And carefully remove the foil.
-
12
Using tongs, turn over each rib. Do not pour away the liquids in the tray.
-
13
Place the ribs back in the oven for 15 mins, or just about dark golden brown.
-
14
Remove tray from oven.
-
15
Using tongs, flip the ribs again to the other side.
-
16
Baste the pork ribs with the reserved marinade.
-
17
Place the tray back in the oven for another 5 to 10 mins. Watch them here. They don't need very long to cook.
-
18
Serve with sesame seeds and dress with coriander leaves or scallions.
