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 garlic cloves (crushed)
- 2 tablespoons honey
- ¼ teaspoon white pepper
- 2 teaspoons ginger paste
- 2fl oz-60ml white wine vinegar
- 4fl oz-120ml light soy sauce
- 1 tablespoon ketchup
Method
- Place all of the ingredients (except the pork ribs) into a saucepan over a medium heat and stir until the sugar had dissolved. Set the marinade to one side to cool until ready to proceed. Once cool, coat the ribs evenly in the sauce, cover with tin foil and pop into the fridge for at least 12 hours to marinade
- When ready to cook, gently scrape off the marinade and save it to one side. Lightly pat dry the ribs and place onto the roasting rack/pan. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
- Pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 40 minutes. Remove from the oven and baste with the remaining marinade and pop back into the oven for 20 minutes
- Ensure the meat is thoroughly cooked and not pink
