Sticky Ribs

Our “rib experts” gave these sticky ribs 10 out of 10, commenting that the ribs were tender, golden and succulent. Serves 2-3 Tips The oven bag can be replaced with a layer of foil topped with a layer of baking paper as the bottom layer. Top with another layer of baking paper, twisting the bottom layer around the edges to enclose the ribs. Char siu sauce is available in the sauce or international section of the supermarket.    

1kg pork ribs
1 clove garlic
¼ cup char siu sauce
1 tablespoon grated root ginger
2 tablespoons soy sauce
2 tablespoons DYC White Vinegar

Remove the membrane from the back of the ribs.
Cut the ribs into serving sized portions.
Crush and peel the garlic.
Mix the garlic, char siu sauce, ginger, soy sauce and vinegar together in a bowl.
Brush both sides of the pork ribs with the glaze mixture.
Reserve the remaining glaze.
Place a large oven bag in a roasting dish and arrange the pork ribs in a single layer in the bag.
Seal the bag with a tie and pierce holes in the top of the bag to the bag pack instructions.
Bake at 160 degrees C for 1½ hours or until the ribs are tender.
Carefully remove from the bag.
Brush with the reserved glaze mixture and grill or barbeque to brown the ribs, brushing with more glaze during grilling.
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