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Portions
Serves 3-4 ppl
Ingredients
- Pork Ribs – 2 racks (1.5kg)
- KTC Sunflower Oil, for Brushing
- Small Red Chilli, Sliced, to serve
- Fresh Coriander Sprigs, to serve
Marinade
- Small red chillies, finely chopped – 2 nos.
- Garlic cloves, crushed – 6
- Lime juice – ½ cup
- Fish sauce – ¼ cup
- Brown sugar – 1/3 cup
- Lemongrass (white part only), bruised, sliced into 1cm pieces – 2 stalks
Order Ingredients
Method
- Step 1: Put the ingredients for the marinade into a food processor and mix them well into a paste. Transfer the marinade to a large zip-lock bag and add the Pork Ribs into it. Massage Ribs to coat in marinade. Refrigerate the entire content for at least 3 hours, or do it overnight.
- Step 2: Set the temperature of the oven to 200C/180C, and preheat it in the fanned mode. Put the Ribs in a baking dish and add 120 ml of Water. Bake it in the oven for an hour after covering the dish tightly with foil. After 1 hour, remove the foil. Turn the Ribs upside down and continue baking further for 30 minutes or until the Ribs become tender. Place the Ribs on a cutting board and cut them into single Ribs and return to baking dish.
- Step 3: Take a grilling pan and brush it with the Sunflower Oil. Heat up the pan on high heat for 3 minutes. Put the Ribs in the pan now. Cook Ribs for 1 minute each side or until charred. Transfer to a serving plate. Serve it after sprinkling with Chilli and Coriander Sprigs.