10/17/2008

Marinated pork ribs with Pilaf

Ingredients (serves 4):
  • 1.3 kg rack American pork spare ribs
Marinade:
  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons mirin (see note)
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons honey
Pilaf:
  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 5cm piece ginger, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 3 cups chicken stock
  • 1 1/2 cups long-grain rice, well rinsed
  • 1 cup frozen peas
Method:
  • Make marinade: Combine soy sauce, hoisin sauce, mirin, sweet chilli and honey in a large ceramic ovenproof dish.
  • Add ribs to marinade and turn to coat. Cover and refrigerate for at least 8 hours. Remove ribs from fridge 30 minutes before cooking.
  • Preheat oven to 200°C. Roast ribs, basting with marinade every 10 minutes, for 30 minutes or until cooked through.
  • Make pilaf: Meanwhile, heat oil in a large saucepan over medium heat. Reduce heat to low and add onion. Cover and cook for 10 minutes or until onion is soft. Add ginger and garlic and cook for 2 minutes. Add stock and bring to the boil over medium heat. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and stir in peas. Allow to stand, covered, for 5 minutes.
  • Cut rack into portions and serve with pilaf.
Notes & tips
  • You will need to allow 8 hours for marinating.
  • American pork spare ribs, which contain more bone than meat, are extremely flavoursome, more-ish and quite lean.
  • Mirin: A low-alcohol sweet rice wine, mirin is an essential ingredient in Japanese food. It adds a sweet glaze to sauces, stir-fries and marinades. Find it in the Asian aisle of your supermarket. Sweet sherry is a suitable alternative.
  • Variation: You could replace pork spare ribs with 800g pork fillet. Roast for 30 minutes and thinly slice before serving.
Source: Super Food Ideas - July 2005, Page 65, Recipe by Jane Hann

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