|2.2kg organic prairie back ribs|
Salt and pepper
Onion, coarsely chopped
|Carrots, coarsely chopped |
Celery stalks, coarsely chopped
Cloves garlic, minced
Organic dark brown sauce
Ayam soya sauce
Organic cider vinegar
|Ayam hoi sin sauce |
Grated fresh ginger
- Preheat oven to 180°C. using a sharp knife, score the membrane on the inside of the ribs, making vertical cuts between each rib. Rub ribs with salt and pepper and place in a large roasting pan. Top with water, vegetables and garlic, cover with foil and cook in the oven for 2.5 hours.
- Meanwhile, combine all the sauce ingredients in a medium saucepan and simmer over low heat until the sauce thickens and reduced almost by half, about 30 mins.
- Remove ribs from liquid and place on paper towel to drain. Preheat grill to medium-high temperature.
- Divide sauce into two portions, approximately ¾ cup (175ml) each. Brush one portion liberally over ribs. Grill 5 mins per side, basting with sauce as you go. Serve ribs with reserved sauce or save for a separate use.