This platter is a sure crowd favourite and a great way to informally entertain a wine drinking crowd! Remember the napkins - it’s messy, but it’s very tasty.
Ingredients: (serves 6)
- 1,5 kg pork loin ribs
- water for cooking
- 5 ml (1 teaspoon) salt
- 10 ml (2 teaspoons) white vinegar
For the glaze:
- 125 ml (1/2 cup) hoisin sauce
- 125 ml (1/2 cup) oyster sauce
- 15 ml (1 tablespoon) chilli sauce, like Tabasco (optional)
- 10 ml (2 teaspoons) fish sauce
- 10 ml (2 teaspoons) soy sauce
- 60 ml (1/4 cup) brown sugar
- 15 ml (1 tablespoon) fresh ginger, finely grated
- 2 cloves garlic, finely grated
Method:
- Precook the ribs: cut the ribs into individual or double riblets and place in a large pot. Cover with water and add the salt & vinegar. Bring to a simmer and cook for 25-30 minutes until tender. Drain and immediately pour over the glaze (see below).
- For the glaze: in a medium mixing bowl, mix all the ingredients for the glaze. Pour over the hot drained riblets and leave to cool & marinate (overnight in the fridge is best, but 30 minutes is also fine).
- Cook the ribs: Grill the glazed ribs over hot coals until caramelised & sticky, or bake them in a hot oven at 220 C for about 25 minutes. Serve warm or at room temperature.
About the wine, Spier 21 Gables Chenin Blanc:
Soft aromas of dried apricots and ripe tropical fruit, with an oak and vanilla undertow on the nose. On the palate, there’s good acidity and rounded rich flavours of white flesh peaches, almond paste and creaminess.