Hoisin-glazed pork spare ribs
The sweet , sticky, saltiness of hoisin and pork are made for each other - we make our own sauce from scratch to keep it free from gluten, preservatives, MSG or assorted rubbish, while still being as delectable as any brown goop from a jar. These are American style pork ribs - but true blue Aussie, we assure you! - with plenty of meat rather than fat to gnaw off the bones and will come as a 1 kg serve of ribs - enough to serve 3-4. We've found the best way to cook beautifully tender, shiny ribs is in the oven at 160, covered with foil for an hour. Baste with any extra marinade (pour it off into a bowl when you open the bag) then cook uncovered for a further 20 minutes, If you're short of time you could also cook on an oiled barbecue for about 20 minutes, turning and basting a couple of times. Defrost before cooking.
Pork spare ribs, red miso paste, garlic, five spice, honey, rice vinegar (SOY)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves 4-5 adults or an older/larger family
Cut into three or four rib mini-racks and serve with slaw, baked potatoes and corn on the cob - or stir-fried greens and rice.