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:
Made with thick-skinned grapes from old vines, this oak-matured wine has balanced acidity and rich, creamy flavours of white peaches and marzipan. Soft aromas of dried apricots, ripe tropical fruit and vanilla will intensify with ageing.