Bar­be­cued thai pork ribs - - TASTE -

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.

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