Crispy crackling, melt in your mouth meat and a delicious Thai sauce make these spareribs a hit. I used free range pork, marinated overnight for the best flavour.
They are baked in a moderate oven to make the meat tender and then finished in a hot oven to make the crackling. Bake more than you need as they vanish as soon as they hit the table. Serve with rice, sauce and napkins.
Ingredients 1 kg pork spareribs, cut into 5 cm pieces see Tips 1 tbsp cornflour (optional)
Salt and pepper
For the marinade 8 cloves garlic, crushed (exclude for low FODMAP)
1/2 cup tamari sauce (gluten free or soy sauce)
1/4 cup fish sauce
1 tsp five spice mix
1 tbsp sesame oil
1/2 cup raw or palm sugar
2 tbsp rice wine vinegar
1/8 tsp pepper
1/3 cup coriander leaves and roots, finely cut
Cooked jasmine rice, to serve
Put the marinade ingredients in a dish and stir until the sugar has dissolved.
Add the spareribs and stir to evenly coat in marinade. Cover and refrigerate for 8 hours or overnight, stirring once or twice.
I marinate in a deep dish with a lid to evenly coat the spareribs
Preheat the oven to 180 degrees. Place the spareribs on a wire rack over a baking dish lined with baking paper.
Bake for 20 minutes.
The spareribs are baked on a wire rack above a lined baking dish
Transfer the marinade to a saucepan and bring to a boil for 10 minutes, or until reduced by half. Whisk cornflour into the sauce and stir continuously for 2 minutes if you would like a thick sauce, or serve as is for a thin dipping sauce. I added cornflour. Season with salt and pepper to taste.
The marinade can be reduced into a delicious sauce
Take the spareribs out of the oven, place them standing skin facing up, balancing against one another if necessary, and return to the oven for 10 minutes at 220 degrees.
Serve the spareribs with sauce and rice. Enjoy!
Spareribs are sold as small or large US style cuts. I used the small ones for this dish.
Double or triple the mixture and freeze any leftovers in ziplock bags with the sauce.
Increasing the temperature results in crispy crackling