Sticky Pork Ribs

Note: Marinate pork ribs, ideally overnight, so that marinade has time to get deep into the meat. Whenever possible, find time to do this, as flavourwise it really does makes a big difference.

In a large bowl, add 100 grams (1/2 cup) of the tomato sauce, all of the chili sauce, dark soy sauce, and black pepper. Mix well together. Add pork ribs to the bowl and make sure they are evenly coated in the marinade. Cover bowl with cling film and place in the fridge overnight.

After ribs have been marinated, remove from the fridge and bring back up to room temperature. Place a casserole dish on the hob over medium heat and add oil. Slice onion and put into casserole dish and gentle fry onions until they start to soften. Take ribs out of the marinade and place on top of onions. Pour in water. Save marinade left in the bowl.

Take a piece of grease-proof baking paper large enough to cover the ribs in the dish, so that no steam will escape. This is known as a cartouche. When liquid comes to the boil, lower heat and leave it alone to simmer for at least 75 minutes.

After 75 minutes, you should see the pork bone starting to be exposed. If not, replace the cartouche and simmer for another 20 minutes or until it looks like the meat has started to shrink off the bone.

Preheat oven to 170ºC (340ºF). Remove ribs from casserole dish and place onto a baking tray, saving onions for later. To the leftover marinade, add remaining 50 grams tomato sauce and honey/syrup. Another good splash of soy sauce wouldn’t hurt either! Mix together and evenly coat ribs with approximately 3/4 of the marinade and place into the oven for about 15 minutes.

Add remaining marinade and then the onion to the ribs and place back into the oven for another 5 minutes. Serve immediately with chips or potato wedges.