Ingredients
- Pork Ribs (about 12-15 ribs)
- 2 tablespoons Vegetable Oil
- 4 tablespoons Water
- 1 teaspoon Sea Salt
- 3 tablespoons Dark Brown Soft Sugar
- 10.1fl oz-300ml Pineapple Juice
- 2 tablespoons Crushed Garlic
- 2 tablespoons Honey
- ¼ teaspoon White Pepper
- 2 teaspoons Ginger Paste
- 2fl oz-60ml Rice Wine Vinegar
- 4fl oz-120ml Light Soy Sauce
- 1 tablespoon Tomato Ketchup
Method
- Place all of the ingredients (except the pork ribs) into a saucepan over a medium heat and stir until the sugar has dissolved. Set the marinade to one side to cool until ready to proceed
- Once cool, place the marinade in a large mixing bowl. Coat the ribs evenly in the marinade and make sure the meat is set down into it and cover with clingfilm
- Pop into the fridge for at least 24 hours to marinade
- When ready to cook, add the ribs on top of a roasting rack (reserve the marinade). Pre-heat oven to 320˚F/160˚C regular oven or 284˚F /140˚C fan assisted oven
- Pop the ribs into the oven (no need to turn when cooking with a Vulcan Roaster) for 1 hour and 30 minutes
- Remove from the oven and baste with the remaining marinade and pop back into the oven for a final 1 hour and 20 minutes
- Remove from the oven and leave to rest for 5 minutes before serving