AuthorMarinaCategoryLow and Slow, Low And Slow, Mains, PorkDifficultyIntermediate

Don't let cooking time to scare you away! Ok, this one took time to marinate also (not added in prep time), but I call it lazy because I just used bottled Japanese basting sauce. Can’t have an excuse of long hours at work this time, but did have an operation few days prior so wasn’t my most mobile self!😂 I promise however soon will post recipe from scratch.

But - it will give you idea of the process of making this dish, and you can choose your cuisine really.

And it’s basically a tip on how to be a domestic goddess with minimal effort and ingredients!!😂

Disclaimer: I also had a lot of fun making it as I got to use my kitchen blow torch!!👏

Yields2 Servings
Prep Time20 minsCook Time3 hrs 40 minsTotal Time4 hrs

 6 Pork spare ribs
 1 bottle (200-300ml) of the marinade you desire, making sure it has good sugar content for caramelisation.
 Honey. Just in case you need extra sweetness
 Fresh coriander and sesame seeds for plating if you have it.
 And whatever you want you serve with! That’s simple, right??

1

So lets do it:

Marinate your pork ribs a night before. Rub the sauce all over them, wrap in plastic bag and put in the fridge. I used pictured marinade I came across at Timboon Distillery. It’s a local producer, and I just got it because it was about to expire, hence reduced to $3 from $9. And it turned out to but bloody awesome!

2

Next day, mid afternoon ( about 4 hours before your dinner), take them out of the fridge and let warm up a bit.

Turn your oven to 150C

3

Heat non-stick pan to high heat. Brown your ribs, about 30-45 secs on each side so it just caramelises but does not cook. Do not overcrowd your pan, do it in 2-3 batches. Don’t throw the bag with marinade.

4

Put them snug into the oven dish the fat on top(so when it melts a bit, it drips through the meat), squeeze the rest of marinade from the bag into the dish and add some water so ribs are almost covered. I wasn’t sure how much sugar my sauce had, so I squeezed some honey on top and rubbed it it. If you are allergic and your sauce is not sweet, add some brown sugar in it.

Cover with foil and pop into the oven. Set timer for 3 hours.

5

Pour yourself a glass of wine and relax. You have been working so hard in the kitchen so far! You deserve it!😂

6

When the timer goes off remove the dish out of the oven and remove ribs carefully (as they are pretty soft by now) with tongs onto a plate.

Turn oven to 220C.

7

Pour out the cooking marinade into a wide pan and put on medium heat.

Assemble your ribs back in the baking dish, this time with more area exposed, as they have shrunk a bit, so lay them not stand if you can.
Once your sauce reduced, pour over your ribs and back in hot now oven. Keep a bit for plating. (See Video)
How long - probably about 20 min. Or faster under the grill. But keep an eye on it!!!!

8

Unfortunately I was super hungry by then, so I just had them in for 10 min, and although it started to get a bit sticky, wasn’t quite there yet.

So that’s where you can use your blow torch.! Not only good for brûlées, but to give you amazing caramel on meat and fish (how you think they finish off unagi at sushi’s places??) And it’s so much fun!!!

The video below attached is of the last step and torching.

9

While your ribs are in the oven for the second time, start getting your sides happening. You can serve it with fluffy jasmine rice and blanched greens. (I was just out of hospital, so not too active, hence no rice for me. Just a salad)

10

So now, whether you put it under grill, torched or “ovened” hopefully you have this fragrant, sticky deliciousness ready to go. Sprinkle with sesame seeds and coriander if you want extra flavour and wow factor (you can see I didn’t!😂)

11

Enjoy with nice white dry wine. If I could do it few days out of hospital after operation, with minimal shopping done, you can do it better!!! 👍😍

Thank you so much for reading! Let me know your thoughts and feedback in comments on the bottom on the page. Have a wonderful day!!

Cheers, Marina💋

Ingredients

 6 Pork spare ribs
 1 bottle (200-300ml) of the marinade you desire, making sure it has good sugar content for caramelisation.
 Honey. Just in case you need extra sweetness
 Fresh coriander and sesame seeds for plating if you have it.
 And whatever you want you serve with! That’s simple, right??

Directions

1

So lets do it:

Marinate your pork ribs a night before. Rub the sauce all over them, wrap in plastic bag and put in the fridge. I used pictured marinade I came across at Timboon Distillery. It’s a local producer, and I just got it because it was about to expire, hence reduced to $3 from $9. And it turned out to but bloody awesome!

2

Next day, mid afternoon ( about 4 hours before your dinner), take them out of the fridge and let warm up a bit.

Turn your oven to 150C

3

Heat non-stick pan to high heat. Brown your ribs, about 30-45 secs on each side so it just caramelises but does not cook. Do not overcrowd your pan, do it in 2-3 batches. Don’t throw the bag with marinade.

4

Put them snug into the oven dish the fat on top(so when it melts a bit, it drips through the meat), squeeze the rest of marinade from the bag into the dish and add some water so ribs are almost covered. I wasn’t sure how much sugar my sauce had, so I squeezed some honey on top and rubbed it it. If you are allergic and your sauce is not sweet, add some brown sugar in it.

Cover with foil and pop into the oven. Set timer for 3 hours.

5

Pour yourself a glass of wine and relax. You have been working so hard in the kitchen so far! You deserve it!😂

6

When the timer goes off remove the dish out of the oven and remove ribs carefully (as they are pretty soft by now) with tongs onto a plate.

Turn oven to 220C.

7

Pour out the cooking marinade into a wide pan and put on medium heat.

Assemble your ribs back in the baking dish, this time with more area exposed, as they have shrunk a bit, so lay them not stand if you can.
Once your sauce reduced, pour over your ribs and back in hot now oven. Keep a bit for plating. (See Video)
How long - probably about 20 min. Or faster under the grill. But keep an eye on it!!!!

8

Unfortunately I was super hungry by then, so I just had them in for 10 min, and although it started to get a bit sticky, wasn’t quite there yet.

So that’s where you can use your blow torch.! Not only good for brûlées, but to give you amazing caramel on meat and fish (how you think they finish off unagi at sushi’s places??) And it’s so much fun!!!

The video below attached is of the last step and torching.

9

While your ribs are in the oven for the second time, start getting your sides happening. You can serve it with fluffy jasmine rice and blanched greens. (I was just out of hospital, so not too active, hence no rice for me. Just a salad)

10

So now, whether you put it under grill, torched or “ovened” hopefully you have this fragrant, sticky deliciousness ready to go. Sprinkle with sesame seeds and coriander if you want extra flavour and wow factor (you can see I didn’t!😂)

11

Enjoy with nice white dry wine. If I could do it few days out of hospital after operation, with minimal shopping done, you can do it better!!! 👍😍

Thank you so much for reading! Let me know your thoughts and feedback in comments on the bottom on the page. Have a wonderful day!!

Cheers, Marina💋

Lazy Sticky Asian Pork Spare Ribs
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