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.
- 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)
- 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.