Serves: 4 - Time:
This is a family favourite –at any time of the year. I have recommended two shop-bought marinades here but you may have another brand or style you prefer. I rarely, if ever, buy ready meals but I do buy jars of pastes, marinades and ingredients that can sometimes make life a little simpler. Both the Korean and barbecue marinades are to be found at Marks and Spencer. The Korean one as you may imagine packs a punch so may be a bit strong for young children and adults with blander tastes. As the ribs are boiled for quite a long time you could do this a day in advance and then leave them to marinate overnight before cooking. If you’ve got the barbecue going you could cook the glazed ribs over the hot coals until caramelised.
Ingredients
- 1.4kg pork ribs
- 1 tablespoon dark soy sauce
- 2 cm piece root ginger, peeled and sliced
- 2 large garlic cloves, peeled and sliced
- 2 star anise
- 1 bottle spicy marinade or smoky marinade (see intro)
Method
- Place the ribs in a large saucepan and cover with cold water. Add the soy sauce, ginger, garlic and star anise. Cover with a lid and bring to the boil. Turn the heat down and simmer the ribs for 1 ¼ hours. Take off the heat and leave the ribs to cool for about 1-2 hours.
- Heat the oven to 200˚c, fan oven 180˚ mark 6. Lift the ribs out of the cooking liquor (don’t throw it away as you will need some later). Place the ribs in a roasting tin and pour over the marinade as well as 6 tablespoons of the cooking liquor. Mix to coat the ribs. Cook in the oven for 35-40 minutes, turning them halfway through. Leave at room temperature for 5-10 minutes before serving.