Servings: 2

700g free-range American-style pork ribs 700g free-range American-style pork ribs
2 tbsp vegetable oil 2 tbsp vegetable oil
 
To serve: subheading: To serve:
1 small cucumber, cut into wedges 1 small cucumber, cut into wedges
2 limes, halved 2 limes, halved
 
MARINADE: subheading: MARINADE:
3 tbsp light soy sauce 3 tbsp light soy sauce
3 tbsp red wine 3 tbsp red wine
2 tbsp malt vinegar 2 tbsp malt vinegar
2 tbsp hoisin sauce 2 tbsp hoisin sauce
1 tbsp hot chilli sauce 1 tbsp hot chilli sauce
2 tbsp dark brown sugar 2 tbsp dark brown sugar
1 tbsp vegetable oil 1 tbsp vegetable oil
1 tsp sesame oil 1 tsp sesame oil
5cm (25g) ginger, finely grated 5cm (25g) ginger, finely grated
3 garlic cloves, finely crushed 3 garlic cloves, finely crushed
½ tsp Sichuan pepper and salt ½ tsp Sichuan pepper and salt
 
STICKY SAUCE: subheading: STICKY SAUCE:
2tbsp light soy sauce 2tbsp light soy sauce
2 tbsp dark brown sugar 2 tbsp dark brown sugar
2 tsp malt vinegar 2 tsp malt vinegar

Combine all of the marinade ingredients in a large bowl. Add the ribs and, using your hands, massage the marinade thoroughly into the ribs. Cover and refrigerate overnight.
Preheat the oven to 180°C. Wrap each pork rib section and place on a double layer of tin foil Drizzle on a little of the marinade and tightly seal each parcel. Cook in the oven for 1¼ hours.
Meanwhile, make the sticky sauce by placing the remaining marinade in a saucepan over medium-high heat. Add soy sauce, sugar and vinegar and bring to the boil, stirring to dissolve sugar. Cook for several minutes or until reduced by half and sticky.
Heat a barbecue or char-grill pan to a moderate heat and lightly brush with vegetable oil. Remove the ribs from the foil and baste with the sticky sauce. Place on grill and cook for 5 to 10 minutes basting constantly with the sticky sauce until hot and glossy.
Arrange ribs on a serving platter and spoon over the remaining sauce or serve the sauce separately, which I prefer to do which allows everyone to serve themselves to the sauce.
Serve with fresh cucumber and lime halves for squeezing over.

You can double or treble this recipe.  You can double or treble this recipe.
You can also increase the spice level by interchanging the chilli sauce and the hoisin sauce.  You can also increase the spice level by interchanging the chilli sauce and the hoisin sauce.