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Stubbs Sticky Pork Spare Ribs

A great weekend favourite for kids and adults alike. All our pork is free range which we are very proud of, our pigs are friendly farmed at the foot of the Southern Alps on the Canterbury plains. This has become a family favourite and one that we almost have on a weekly basis because it always tastes great and is fun to eat. The only thing is the recipe is best prepared a day ahead to let the marinade work probably.

Ingredients
1kg Pork Spare Ribs, preferably the ones that come from the lower part of the pig’s belly as these are full of meat.

3 tbs Soy Sauce (light if you have it)
3 tbs Hoisin Sauce
¾ cup honey
1 tsp Five Spice Powder
1 tsp minced chilli or 1 fresh chilli (seeds removed) finely chopped
3 tbs minced ginger
2 tbs tomato paste
2 tbs Sweet Sherry or Port (or any sweet fortified wine)

Directions:

In a self seal bag place all the marinade ingredients.
Mix this all up then add the pork ribs, massage the marinade into the meat, seal up the bag and lay flat in the fridge for 24 hours, turning it a couple of times.

Preheat oven to 170 degrees.
Place the Ribs in an oven dish, cover with foil and bake for 1 ½ hours – taking the foil off for the last 15 mins, remove from oven and let it rest for 10 mins.
Serve with wilted greens and mashed potato, or polenta.

Purchase products in this recipe:

Free Range Meaty Pork Spare Ribs 1kg portion

So!Go - Chinese Five Spice Grinder 50gms

Spiral Organics - Miso Hoisin Sauce 296mls