From Our Kitchen to Yours by CWA, Vic
Serves 4
2 kg pork spare ribs 1 tablespoon honey 2 tablespoons sweet sherry 1 tablespoon teriyaki sauce ½ cup (125 ml) soy sauce ½ teaspoon Chinese five-spice powder 2 teaspoons crushed garlic 2 teaspoons grated fresh ginger 1 teaspoon sesame oil 1 teaspoon sambal oelek 2 tablespoons chopped coriander 1 teaspoon black pepper thinly sliced spring onion, to serve
Cut the ribs into serving pieces. Combine all ingredients, except the ribs and spring onion, in a small bowl.
Place ribs in a dish and pour over marinade, turn to coat, then cover and let stand in the fridge for several hours, or overnight if possible. Turn ribs occasionally.
Preheat oven to moderately hot (210°C).
Place a wire rack over a baking dish and place ribs on rack, reserving marinade.
Bake, uncovered, for 40 minutes, or until well browned. Baste the ribs with reserved marinade frequently during cooking.
Garnish with spring onion and serve with steamed rice.
Images and text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99.