Egmont Honey Soy Pork Spare Ribs

Serves: 4 

Prep Time: 10 minutes 

Cook Time: 2 hours 

INGREDIENTS  

• 1 teaspoon sesame oil 
• 2 tablespoons lime juice (or lemon is fine too) 
• 1 tablespoon rice wine vinegar (white or apple cider vinegar is ok too) 
• 4 tablespoons tamari (or light soy sauce) 

• 3 tablespoons Egmont Honey 
• 3 tablespoons tomato sauce 
• 1 ½ tablespoons freshly grated ginger 
• 4 cloves garlic, minced 
• 1 kg pork spare ribs 
• ½ cup water 
• Sesame seeds, to serve 
• Spring onions, to serve 
• Chopped Coriander, to serve 

METHOD 

1. Put all ingredients aside from the spare ribs and water into an oven-proof dish and mix well to combine.  
2. Add in the spare ribs and using clean hands mix well to coat each rib. Cover and refrigerate for 1 hour or overnight.  
3. Pre-heat the oven to 160°C. Remove the ribs from the fridge and give them another good mix.  
4. Arrange in a single layer then pour over the water.  
5. Cover with tin foil and put in the oven for 1 ½ hours or until tender.  
6. At the one-hour mark turn each of the ribs over.  
7. Then at the hour and a half mark remove the tin foil, turn the oven up to 200°C and bake for a further 20-25 minutes or until the ribs are starting to fall off the bone and the glaze has thickened.  
8. In these last 20 minutes baste the ribs 2 or 3 times and keep an eye on the glaze as it gets closer to time, making sure that it doesn’t totally reduce to nothing!  
9. Serve scattered with sesame seeds, spring onions and coriander.