If I had it my way, being able to eat anything and everything and never put on weight. I’d eat these garlic and chilli pork spare ribs. ALL THE TIME.
The secret to these sticky, melt in your mouth pork spare ribs is really all in the marinade. The secret ingredient is this chilli and garlic sauce – which you should have in your fridge at all times.
It’s by the same company that make Sriracha. I use it in marinades to give a hint of heat, but not an overpowering heat. Simply dollop a spoonful in some soy sauce and use it as a dipping sauce. I spread it on bread rolls when fresh chilli isn’t available. It’s my go-to chilli sauce when I don’t fancy burning my mouth off.
3 – 4 PORK SPARE RIBS (500g)
PORK SPARE RIBS MARINADE
3 TABLESPOONS OF KECAP MANIS
3 TABLESPOONS OF LIGHT SOY SAUCE
2 TABLESPOONS OF COOKING SAKE*
1 TABLESPOON OF CHILLI GARLIC SAUCE*
FOR THE SALAD
¼ RED CABBAGE
A HANDFUL OF SNOW PEAS
3 SHALLOTS (SPRING ONIONS)
SESAME SEED DRESSING*
*Available from your Asian supermarket. Click here to see what the sesame seed dressing looks like.
Click here for the for the full recipe.