Sticky Honey, Soy & Ginger Pork Ribs

I must admit it's been refreshing trying out new dishes over the past week or so. My cookbooks are still boxed up in the shed, but I have been pulling out a book or two here and there. Trying to live with a minimal kitchen also means using as much of what we've already got at home, so that there's less to pack when we get ready for our new kitchen. I couldn't have found this recipe without Eat Your Books (and the fact that I knew exactly which box this book was in).

I may have had too much water in the roasting pan, so it took ages for me to reduce the liquid for the glaze. I also would've taken it out at 35 minutes, so getting the rice cooker ready and having my evening shower a little earlier might have been a good idea.

Serves 3-4

5cm piece fresh ginger, grated
6 garlic cloves, finely chopped
1/2 cup (125ml) light soy sauce
1/2 cup (175g) honey
1/2 cup (125ml) Chinese rice wine (shaohsing)
1 tbs sweet chilli sauce
1.4kg pork ribs, cut into individual ribs
Coriander, lime wedges and steamed rice, to serve

Combine the ginger, garlic, soy, honey, rice wine and sweet chilli sauce in a large zip-lock bag. Add the ribs, close the bag and shake to coat the pork thoroughly. Marinate in the fridge for at least 1 hour or overnight.

Preheat the oven to 180 deg C.

Remove the ribs from the bag, reserving the marinade, and place on a rack over a roasting pan filled with 1cm water. Roast for 35-40 minutes until sticky and golden. Remove the pork from the rack and set aside, loosely covered with foil, while you make the glaze.

For the glaze, place the marinade in a small saucepan over medium-high heat with any juices from the roasting pan. Bring to the boil, then allow to bubble for 4-5 minutes until the mixture is sticky, watching carefully to ensure it doesn't burn. Brush over the ribs.

Place the glazed ribs on a serving platter with coriander and lime wedges, then serve with steamed rice.