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Ingredients

  • 2 Cups Soy Sauce
  • 1 Cup Water
  • 4 Tablespoon Chopped Ginger
  • 3 Gloves Garlic, Coarsely Chopped
  • 2 Racks of Pork Ribs
  • Peanut Chilli Sauce
  • 2 Tablespoons Butter
  • 1 Large Onion Finely Chopped
  • 2 Gloves Garlic Finely Diced
  • 1 Can (410G) All Gold Chopped Tomato
  • 1/2 Cup All Gold Tomato Sauce
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Honey
  • 2 Tablespoons Dark Brown Sugar
  • 1 Tablespoon Chilli Powder
  • 1 Tablespoon Paprika
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon White Vinegar

 

Recipe

1. Place ribs in a large roasting dish. Combine soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Pour mixture over pork ribs in a roasting dish and marinate in refrigerator overnight.

2. FOR PEANUT- CHILLI SAUCE:
In a large saucepan, over medium high heat, melt butter and sauté onion and garlic until transparent. Add tomatoes and simmer 15 minutes. Add tomato sauce, mustard, brown sugar, honey, chilli powder, paprika and Worcestershire sauce. Continue cooking for 20 minutes. Puree mixture in a food processor, pour into a bowl and whisk in the peanut butter and vinegar.

3. Remove ribs from marinade. Cook over open fire and grill in the oven,turning and brushing with marinade until cooked through. Serve with the peanut-chili sauce and corn and the cob😋

 

Contributor

E. Kunene