Sweet and sour pork ribs
8 servings
70 minutes
Ribs are the foundation on which a building of two dozen ingredients is built - among them hoisin and tobanjian sauces, cranberry jam, cornflakes and chu-hau paste.
1
For the marinade, mix hoisin, chu hou, tobanjan, kimchi paste, sesame paste, 50 ml rice vinegar, 120 grams of brown sugar, minced garlic, and soy sauce. Add salt.
- Hoisin sauce: 240 ml
- Chu hou paste: 50 g
- Toban djan (chili bean sauce): 25 g
- Kimchi paste (yangnyeom): 50 g
- Sesame paste (tahini): 60 ml
- Rice vinegar: 220 ml
- Brown sugar: 245 g
- Garlic: 60 g
- Dark soy sauce: 40 ml
- Salt: to taste
2
Marinate the pork ribs and leave for a couple of hours. Then place them in a baking dish, pour over the marinade, and bake in the oven at 180 degrees for another thirty minutes, or preferably forty. Let them cool slightly, carefully remove the bones, and leave to cool to room temperature for another hour. Cut into serving pieces.
- Pork ribs: 1.5 kg
3
For the sauce, mix 170 ml of rice vinegar, 125 grams of brown sugar, add regular sugar, ketchup, lemon juice, finely chopped ginger, cranberry jam, and half a liter of water in a pot. Bring to a boil, cook for half an hour until slightly thickened. Blend — not to homogeneity, but so that the cranberry is felt.
- Rice vinegar: 220 ml
- Brown sugar: 245 g
- Sugar: 62 g
- Ketchup: 125 g
- Lemon juice: 15 ml
- Ginger: 10 g
- Cranberry jam: 70 g
4
Place the rib pieces in the pan, pour sauce over them, and glaze a little.
- Pork ribs: 1.5 kg
- Rice vinegar: 220 ml
- Brown sugar: 245 g
- Sugar: 62 g
- Ketchup: 125 g
- Lemon juice: 15 ml
- Ginger: 10 g
- Cranberry jam: 70 g
5
Serve with celery shavings and radish sliced into thin rounds. Sprinkle crushed cornflakes on top.
- Celery: 60 g
- Radish: 30 g
- Cornflakes: 5 g