I love a dish that you can prep in advance. Honestly I don't think the extra sauce is necessary as the ribs have enough flavour and it's very sweet but it depends what you're serving with I guess. Would be nice to dip prawn crackers and spring rolls in. You can also make sticky chicken with this recipe.
Ingredients
3 small green chillis, chopped
1 tbsp coriander
3 garlic cloves, chopped
3cm piece ginger, chopped
1 tsp ground turmeric
2 tbsp soy sauce
4 tbsp fish sauce
8 tbsp brown sugar
2 tbsp clear honey
2 slabs pork loin ribs (about 1kg)
Chilli-lime sauce
250ml water
200g caster sugar
1 garlic clove, finely sliced
3 tbsp white vinegar (rice or wine)
Juice of 1 lime
1 tbsp fish sauce
1 red chilli , finely sliced
Handful coriander leaves, chopped
Method
The marinade
Put the chillies, coriander, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste.
Put the ribs in a ceramic dish and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
The sauce.
Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup
Stir in garlic, vinegar, lime juice, fish sauce and chilli.
Cool, then stir in coriander.
Will keep for 24 hrs in the fridge.
Cooking
Heat oven to 160C.
Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr.
Turn up the oven to 200C and cook, uncovered, for 20 mins. By now the surface of the ribs should be quite brown and the marinade slightly sticky.
Cut the ribs into sections and pile onto a platter, drizzle over some sauce and serve the rest alongside.
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