Sweet and Sour Ribs

• 1.6kg pork rib rack

• 2 spring onion

• 1 red chilli

• A small handful of coriander

Marinade

• 4tbsp hoisin

• 2 tbsp light soy sauce

• 2 tsp dark soy sauce

• 2 tbsp shaoxing wine

• 3 tbsp black rice vinegar

• 2 tsp sesame oil

• 2 tbsp honey

• 3 garlic cloves finely chopped

• a thumb-size piece of finely chopped ginger

In a mixing bowl mix all the marinade ingredients together. 

Place the rack of ribs on a baking tray lined with aluminium foil. Massage half the marinade onto the ribs, cover with foil and marinade the ribs for 30 minutes, ideally overnight.

In a small sauce pan on medium heat, reduce the remaining of the marinade for 5 minutes until it gets a syrup like consistency and set aside. 

Finely slice the spring onions, red chilli and roughly chop the coriander. 

Preheat the oven to 160 °. Roast the covered ribs for 45 minutes - 1hr. 

Uncover the tray, baste the ribs with its own meat juices and pour the reduced marinade over the whole rack. Cook for another 30 minutes at 200° until the ribs have a crispy and charred finish. 

Serve with the spring onions, chillies and coriander.