-
1
Note: Marinate pork ribs, ideally overnight, so that marinade has time to get deep into the meat.
-
2
Whenever possible, find time to do this, as flavourwise it really does makes a big difference.
-
3
In a large bowl, add 100 grams (1/2 cup) of the tomato sauce, all of the chili sauce, dark soy sauce, and black pepper.
-
4
Mix well together.
-
5
Add pork ribs to the bowl and make sure they are evenly coated in the marinade.
-
6
Cover bowl with cling film and place in the fridge overnight.
-
7
After ribs have been marinated, remove from the fridge and bring back up to room temperature.
-
8
Place a casserole dish on the hob over medium heat and add oil.
-
9
Slice onion and put into casserole dish and gentle fry onions until they start to soften.
-
10
Take ribs out of the marinade and place on top of onions.
-
11
Pour in water.
-
12
Save marinade left in the bowl.
-
13
Take a piece of grease-proof baking paper large enough to cover the ribs in the dish, so that no steam will escape.
-
14
This is known as a cartouche.
-
15
When liquid comes to the boil, lower heat and leave it alone to simmer for at least 75 minutes.
-
16
After 75 minutes, you should see the pork bone starting to be exposed.
-
17
If not, replace the cartouche and simmer for another 20 minutes or until it looks like the meat has started to shrink off the bone.
-
18
Preheat oven to 170 degrees C (340 degrees F).
-
19
Remove ribs from casserole dish and place onto a baking tray, saving onions for later.
-
20
To the leftover marinade, add remaining 50 grams tomato sauce and honey/syrup.
-
21
Another good splash of soy sauce wouldnt hurt either!
-
22
Mix together and evenly coat ribs with approximately 3/4 of the marinade and place into the oven for about 15 minutes.
-
23
Add remaining marinade and then the onion to the ribs and place back into the oven for another 5 minutes.
-
24
Serve immediately with chips or potato wedges.
