Tuesday, October 16, 2007

Rib sticking good.

Is there anything better than slow roasted pork ribs? There sure wasn't in my mind while I was eating these sticky little treats. I marinated some organic pork ribs in a mixture of kecap manis (Indonesian sweet soy sauce), soy sauce, crushed garlic, scallion, ginger, chili paste and a little honey for about 2 hours. I then used the marinade as a glaze while the ribs roasted at a low temperature for a few hours. The sugars in the kecap manis and honey caramelized to a dark dark red (not quite burnt but just to that delicious charred flavor) and the meat was falling off the bone. I don't remember Tony Romas ever being this good! I like to serve these with a little Asian slaw made of shredded cabbage, carrot, and bean sprouts with a ginger rice wine vinaigrette.

Kecap Manis & Honey Glazed Pork Ribs
3 lbs pork ribs

1 cup Kecap Manis
1/2 cup soy sauce
2 fl oz rice wine vinegar
2 tsp sesame oil
1 Tbsp chili garlic paste
1 clove garlic, minced
3 scallions, sliced
1/2 Tbsp ginger, minced
2 Tbsp honey

In a small sauce pan mix together everything but the ribs and simmer over low heat for 5 minutes. Let the mixture cool. Reserve a little of the marinade for later. Place the pork in a dish and cover with the cooled marinade. Make sure the ribs are coated and refrigerate for 2-3 hours.

Preheat oven to 400F degrees. Place the ribs on a rack over a foil lined baking sheet and roast for 10 minutes. Glaze the ribs again with the marinade, turn the heat down to 250F degrees and roast for about 3 hours basting with the marinade every 30 minutes. Pull them from the oven, cover with foil, and let them rest about 15 minutes before cutting into them. Sprinkle on some toasted sesame seeds and serve with a little of the reserved marinade (the marinade that the pork never touched). Enjoy.

No comments: