Entertain at home: Sticky pork ribs with an Asian-style glaze
This platter is a sure crowd favourite and a great way to informally entertain a wine-drinking crowd! Remember the napkins - it’s messy, but it’s very tasty.
Serves 6
You’ll need: 1,5kg pork loin ribs; water for cooking; 5ml salt; 10ml white vinegar.
For the glaze – 125ml hoisin sauce; 125ml oyster sauce; 15ml chilli sauce, like Tabasco (optional); 10ml fish sauce; 10ml soy sauce; 60ml brown sugar; 15ml fresh ginger, finely grated; 2 cloves garlic, finely grated.
How to:
Precook the ribs: cut the ribs into individual or double riblets and place them in a large pot. Cover with water and add the salt & vinegar. Bring to a simmer and cook for 25-30 minutes until tender. Drain and immediately pour over the glaze (see below).
For the glaze: In a medium mixing bowl, mix all the ingredients for the glaze. Pour over the hot drained riblets and leave to cool & marinate (overnight in the fridge is best, but 30 minutes is also fine).
Cook the ribs: Grill the glazed ribs over hot coals until caramelised & sticky, or bake them in a hot oven at 220°C for about 25 minutes. Serve warm or at room temperature with Spier 21 Gables Chenin Blanc.
About the wine:
Soft aromas of dried apricots and ripe tropical fruit, with an oak and vanilla undertow on the nose. On the palate, there’s good acidity and rounded rich flavours of white flesh peaches, almond paste and creaminess.
* Recipe & image by Spier.
