1.5 kg rack pork ribs
1 cup Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (recipe below)
Chilli ginger marinade:
4 large red chillies (about 50g), sliced
6 garlic cloves
6 cloves pickled garlic (you can also use pickled onion)
5cm (2 inches) piece ginger, roughly chopped
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
3 tbsp soy sauce
¼ cup water
For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
Preheat oven to 150°C fan-forced.
Place the ribs in a roasting tin lined with foil. Pour over half the marinade. Enclose the ribs with another sheet of foil. Place in the oven and roast for 2 hours or until fork tender.
In the meantime, place the remaining half of the marinade in a small saucepan and simmer over medium-high heat for 2-3 minutes to thicken slightly. Remove from heat and set aside for later.
Preheat oven grill/broiler to high.
Gently transfer the ribs to baking tray lined with foil. Baste with the remaining marinade. Place under the hot grill for 5-10 minutes or until slightly charred at the edges. Serve warm.