Pork is traditionally combined with Asian flavours but Creole influences sneak in with a touch of chilli, turmeric and ginger.
Spiced pork ribs in oyster sauce
- 60ml (¼ cup) soya sauce
- 100ml oyster sauce
- 45ml (3 tbsp) water
- 5ml (1 tsp) dried red chilli flakes
- 5cm fresh ginger, grated
- 2 garlic cloves, grated
- 2,5ml (½ tsp) ground turmeric
- 5ml (1 tsp) ground cumin
- 45ml (3 tbsp) brown sugar
- 30ml (2 tbsp) vegetable oil
- freshly ground black pepper, to taste
- 600g pork spare ribs
- TO SERVE
- spring onions, chopped
- steamed white rice
- lime wedges
- fresh red chilli, chopped
Preheat the oven to 200°C.
Combine all of the sauce ingredients in a large bowl and mix well. Add the ribs to the mixture, cover and refrigerate for 1 hour.
Place the ribs and all of the sauce in a large baking dish and cover with foil. Cook in the oven for 15 minutes, lower the temperature to 180°C and roast for a further 50 minutes.
Remove the foil from the ribs for the final 10 minutes, allowing the sauce to reduce and caramelise.
Remove the ribs from the oven and rest for 10 minutes before cutting.
Serve with plenty of spring onion, steamed white rice, fresh coriander and red chilli.