These are really easy, cheap, plentiful and perhaps most importantly Groin Grabbingly Good. A Triple G-rating if you will.
A triple G rating for those of you who don’t know is like a Michelin star rating but associated with a dish and far more prestigious.
Anyway, you will need:
Rosting rack/trivet/something to suspend the ribs over a shallow ammount of water when in the oven.
2 Tsp. Garlic and Ginger paste – Tesco sell it. You could mash the hell out of garlic and ginger until you get a paste. Garlic Purée (49%),Ginger Purée (28%) ,Spirit Vinegar ,Rapeseed Oil ,Sugar and Salt I’m reliably informed. Just buy it.
2-3 Tsp. Chinese 5 spice powder
8 Tbsp. Tomato sauce (Tommy K)
Pork ribs – Around 1kg.
In a bowl large enough to hold the ribs combine the garlic/ginger paste with the honey, 5 spice and tomato sauce then mix in the ribs, coating thoroughly. Marinade in the fridge overnight or for a min of 3-4 hrs.
When ready to cook, heat the oven to 200 degrees. Get a roasting tin and pour in enough water to cover the base of the tin by about 2cm. Arrange the ribs on the grill rack/trivet/suspension solution and place in the roasting tray so that they just above the water (and not in it).
Place the roasting tin in the MIDDLE of the oven and cook for about 7-8 mins before taking it out, turning the ribs and returning to the middle oven for another 7-8 mins. Turn the ribs again and place at the TOP of the oven for a final 7-8 mins. They should now be cooked through and starting to char slightly, if not return until they are.