Barbecued thai pork ribs
serves 6 (as part of a banquet) prep 10 mins (+ 4 hours chilling time) cooking 21 ⁄ 4 hours
1.2kg pork spare ribs Ground white pepper 60ml ( 14 ⁄ cup) Lee Kum Kee Panda Brand Oyster Sauce 1 tbs light soy sauce 2 tsp fish sauce 2 tsp caster sugar Fresh coriander sprigs Thai basil sprigs, to serve Sliced long fresh red chilli, to serve Steamed rice, to serve
1 Preheat oven to 200°C/180°C fan forced. Place a large sheet of foil on a work surface. Cover with a large piece of baking paper. Arrange half the ribs on top. Season on both sides with salt and white pepper. Wrap up tightly to enclose. Repeat with another sheet of foil and baking paper and remaining pork. Place foil parcels, side by side, in a large baking dish. Bake for 2 hours or until pork is tender. Set aside to cool slightly. Place in the fridge for 4 hours or overnight to chill. 2 Place the oyster sauce, soy sauce, fish sauce, sugar and 2 tbs water in a small bowl. Stir until the sugar dissolves. 3 Preheat a lightly greased barbecue grill or chargrill pan on high. Remove pork ribs from foil and paper. Grill ribs for 2 minutes. Turn and baste with some of the oyster sauce mixture. Cook, turning and basting often, for a further 10 minutes or until ribs are golden and tender. Transfer to a platter and sprinkle with coriander, basil and chilli. Serve with steamed rice.