2kg baby back pork ribs, separated into individual ribs
100ml Korean hot pepper paste
100g dark brown sugar
50ml reduced salt soy sauce
15ml CHEF® Asian Liquid Concentrate
15ml unseasoned rice vinegar
15ml toasted sesame oil
100g spring onion, chopped
10g sesame seeds
25g red chilies chopped
20g coriander chopped
Prep: 20 min and 2 hours marinating time. Cook: 1 hour and 50 minutes.
- Place the pepper sauce, sugar, soy sauce, CHEF Asian Liquid Concentrate, rice vinegar & sesame oil into a bowl and combine.
- Add the ribs and marinate at least 2 hours. Remove the ribs and place into a sided & lined roasting pan. Pour over the marinade. Cover with foil and place into the oven for approximately 1.5 hours, until the meat comes away cleanly from the bone.
- Serve on a large board and top with the spring onions, sesame seeds, chilies & coriander.
Why not change the ribs for either a shin of beef or belly of pork for a tasty pulled meat main.