Sweet and Salty Asian Pork Ribs

When one eats ribs, most of the enjoyment is the sticky saucy mess. The sauce in this rib recipe is delicious, the best balance of sweet, tangy and funky (from my favourite Southeast Asian condiment, fish sauce, which is the secret weapon of flavour in Thai food), and coats every rib. I’m done with cooking ribs as racks, and am now opting to cut all the ribs individually before tossing in sauce. All sides drenched is the most satisfying.


1 1/2 kg pork ribs (side or back)
1 cup brown sugar
1/2 cup orange juice
3 Tbsp hoisin sauce
3 Tbsp fish sauce
2 1/2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
3 cloves garlic, minced
1 tsp ground pepper
1 tsp tamarind soup base
radish, for garnish
green onion, for garnish


Fill a large pot with water, leaving enough room to fit ribs, and bring to a boil. Cut ribs into smaller sections to fit into pot, then add ribs with two tablespoons of salt. Boil for 15 minutes.
To make rib sauce, all ingredients below ribs in medium mixing bowl and whisk until smooth.
In a saucepan, on medium to high heat, bring sauce to a simmer. Remove sauce from heat once 1/3 has reduced and sauce has thickened.
Preheat oven to 225 degrees.
Once ribs have been removed from water, toss them in sauce and place them in a large glass baking dish. Add any extra sauce to the pan.
Cook for 50 minutes at 225, then on a low broil for the last 10 minutes.
Serve with thinly sliced radish and green onion.

This story was originally published in Halifax Magazine.

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