Recipe by Jules Mercer
Asian blackened ribs
- 1kg pork ribs, cut into individual slices
- oil, to fry
- 1 small onion, peeled and finely chopped
- 3 garlic cloves, peeled and sliced
- 1 stick ginger (about a dead man’s finger’s length), peeled and grated
- 100g sticky dark brown sugar
- 45ml (3 tbsp) sherry/Chinese Shaoxing wine
- 80ml Chinese black vinegar/balsamic vinegar
- 80ml soya sauce
Place the ribs in a large pot with enough water to cover and bring to a boil, 15 – 20 minutes.
In a large saucepan over medium heat, heat a glug of oil and fry the onion and garlic until soft. Add the ginger and stir in the brown sugar, sherry or wine, black vinegar or balsamic and soya sauce. Turn off the heat until the ribs are cooked.
Once the ribs are ready, remove and drain, reserving 250ml (1 cup) cooking liquid. Add the ribs and cooking liquid to the sticky sauce, cover and cook over low heat until the sauce is sticky and dark brown, about 1 hour.
Remove the ribs and place on a serving platter. Leave the remaining sauce in the pot, turn the heat to high and boil until the sauce has thickened and is rich and glossy, 5 – 10 minutes. Drizzle over the ribs and serve warm.