AuthordanieldiverDelicious sticky Asian style ribs. Let's be frank, ribs do take a long time to cook. However, most of that time requires no effort from you and the reward tender juicy sticky ribs that are finger licking good. There is certainly enough ribs here to feed four, but in our house two of us can finish them off. I suggest if having as a main course serve with slaw, perhaps some good chunky chips and plenty of napkins. I also think beer is essential too.
[cooked-sharing]
Heat oven to 200°C / 180°C fan. Line a large oven tin with aluminum foil. Place the ribs into the lined tray sprinkle over the peppercorns. Press down on the garlic cloves to crack then drop into the tin. Pour in 100ml of cold water. Cover the tin with another sheets of aluminum foil. Place into the hot oven for 1 hour 45 minutes.
Meanwhile, prepare the sauce. In a large mixing bowl combine all ingredients for the sauce and set aside until required.
Retrieve the ribs from the oven. Turn the oven up to 220°C /200°C fan. Remove the top layer of foil and transfer the ribs with tongs to the large mixing bowl containing the sauce. Squeeze the now gooey garlic into the sauce. Discard the liquid from the bottom of the oven tin. Transfer the ribs back into the tin and put back into the hot oven for a further 15 minutes until caramelised and sticky.
Transfer the ribs to a large serving platter scatter with the chopped scallions, chilli and sesame seeds.
Ingredients
Directions
Heat oven to 200°C / 180°C fan. Line a large oven tin with aluminum foil. Place the ribs into the lined tray sprinkle over the peppercorns. Press down on the garlic cloves to crack then drop into the tin. Pour in 100ml of cold water. Cover the tin with another sheets of aluminum foil. Place into the hot oven for 1 hour 45 minutes.
Meanwhile, prepare the sauce. In a large mixing bowl combine all ingredients for the sauce and set aside until required.
Retrieve the ribs from the oven. Turn the oven up to 220°C /200°C fan. Remove the top layer of foil and transfer the ribs with tongs to the large mixing bowl containing the sauce. Squeeze the now gooey garlic into the sauce. Discard the liquid from the bottom of the oven tin. Transfer the ribs back into the tin and put back into the hot oven for a further 15 minutes until caramelised and sticky.
Transfer the ribs to a large serving platter scatter with the chopped scallions, chilli and sesame seeds.