500g pork loin ribs
60ml vegetable oil
1 tbsp sesame oil
1 onion, finely chopped
1 spring onion, chopped
1 tbsp fresh ginger, grated
1 small red chilli, split in half
½ tbsp NoMU Oriental Rub
½ tbsp NoMU Pork Rub
100ml ginger beer
2 tbsp rice wine
zest and juice of 4 mandarins
1 cup honey
squeeze of lemon
2 tbsp brown sugar
Pinch of NoMU Just Salt
Preheat the oven to 180˚C. Ask your butcher to cut the ribs into 6cm pieces.
Heat the oils in a saucepan over medium heat and fry the ginger, onion and garlic until soft. Deglaze the pan with the rice wine and ginger beer and allow to simmer for about 10 minutes, until it has slightly reduced. Add the mandarin zest and juice, honey, lemon juice, sugar and the salt and stir to combine so that the honey melts and the sugar dissolves. Allow to bubble away until reduced by 1/3.
Place the ribs on a baking tray and rub with half the marinade only. Cover with foil and cook for 1 hour. Remove the foil and pour off any liquid from the ribs. Using a pastry brush, baste the ribs with half the remaining glaze. Increase the oven temperature to 200˚C and roast for 35 minutes, basting with the last of the glaze after 15 minutes. The ribs should be deliciously charred and sticky when taken out of the oven.
Serves: 4
Note: If you can’t find Mandarins you can use Oranges or Clementines instead
Wine suggestions
Kevin Arnold Shiraz 2006 - slightly oaky overtones combine with spice and mocca on the nose. Full rich and fairly dry on the mouth feel. the long finish makes this an excellent food wine.
