Sweet and Sticky Ribs
By MorrisonsMore twists on a BBQ classic with our sweet and sour ribs, fresh from Market Street and slow cooked in a sticky sauce enthused with soy sauce and orange juice.Time and servings
Ingredients
12 total- 1kg rack of ribs
- 110ml orange juice
- 80ml pineapple juice
- 1 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- Drop of red food colouring, optional
- 5 tbsp granulated sugar
- 6 tbsp ketchup
- 1 tbsp vinegar
- Pinch of white pepper
- Salt
- 200ml water
Method
7 stepsStep 1
To make the sweet and sour sauce, mix together the ketchup, granulated sugar, dark soy sauce, Shaoxing wine, orange juice, vinegar, water, and pineapple juice in a bowl. Season with white pepper to taste. Optionally add a drop of red food colouring to achieve a vibrant red colour.
Step 2
Place the rack of ribs in a large pot and cover with cold salted water. Bring to a boil and cook for 10 minutes.
Step 3
Strain the ribs and rinse off any excess fat or impurities.
Step 4
Place the ribs meat-side up on a baking tray. Brush with a thin layer of the sweet and sour sauce and cover with foil. Bake in a preheated oven at 180°C (160°C fan, 350°F, Gas Mark 4) for 2 hours, basting with another layer of sauce every 15-20 minutes.
Step 5
Pour the remaining sauce into a frying pan and heat gently for 5 minutes. Remove from the heat.
Step 6
Transfer the ribs to the frying pan with the reduced sweet and sour sauce. Increase the heat to high and cook for 2-3 minutes, or until the sauce thickens and caramelises, coating the ribs. Alternatively, baste the ribs with the reduced sauce and place them under a hot grill for a few minutes until caramelised.
Step 7
Serve the ribs on a platter or wooden board and get stuck in!