Recipe courtesy of Heather Whinney
Asian Pork Ribs
Yield:
Serves 4
Yield:
Serves 4

Ingredients

  • 1 rack of pork ribs, about 12 ribs (about 1 lb 9 oz)
  • Salt
  • 2 tsp black peppercorns
  • 1-2 scallions, green parts finely sliced, to serve
For the marinade:
  • 2 tbsp sesame oil
  • 1/2 cup dark soy sauce
  • 1/2 cup honey
  • 6 tbsp teriyaki sauce
  • 1 tsp five-spice powder
  • Juice of 2 limes
  • Pinch of dried chili flakes

Directions

Slow cooker method:

Cook, Auto/Low 8 hrs

Preheat the slow cooker, if required. Chop the rack into ribs and put them in the slow cooker. Season with salt and add the peppercorns. In a bowl, mix together all the marinade ingredients, add to the slow cooker, and turn the ribs to coat.

Cover the slow cooker with the lid and cook on auto/low for 8 hours. Remove the ribs from the slow cooker and serve with rice or on their own while piping hot. Garnish with the scallions.

Traditional method:

Cook, 2-2 1/2 hrs

Put the rack of ribs in a large heavy-based pan and cover with water. Season with salt and add the peppercorns. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook for 1-1 1/2 hours until the meat starts to come away from the bone. Remove the ribs from the pan with tongs and set aside in a baking pan until they are cool enough to handle.

Preheat the oven to 325 degrees F. In a bowl, mix together all the marinade ingredients. Chop the rack into ribs and put them in a large Dutch oven. Pour the marinade over the ribs, turning them to coat. Cover with the lid and put in the oven for about 1 hour, keeping an eye on them to check they don't dry out completely - they may need turning in the marinade. Remove and serve with rice or on their own while piping hot. Garnish with the scallions.

Recipe courtesy of Heather Whinney

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