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Sweet and Sour Pork Loin Ribs

Succulent pork ribs rubbed with five-spice, slow-roasted, and finished with a zesty ginger, chili, and honey glaze.

PorkMain CourseDairy FreeSweet And SourSlow-Roasted

Estimated Nutrition

Per Serving Total
Calories 1022.8 kcals 2045.6 kcals
Carbohydrates 44.1 grams 88.2 grams
Fat 69.4 grams 138.8 grams
Protein 55.2 grams 110.4 grams
Cook Time
120 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Tomato Ketchup
3
tbsp
Balsamic Vinegar
alternatively use rice vinegar
2
tbsp
Dark Soy Sauce
Meat
600
g
Pork Loin Ribs
rack cut into four portions
NutsSeeds
1
tbsp
Chinese Five-Spice Powder
1
tsp
Sea Salt
flaked, to taste
1
tsp
Black Pepper
freshly ground, to taste
OilsFats
10
ml
Sunflower Oil
Other
2
tbsp
Honey
described as 'squidges'
Vegetables
1
piece
Spring Onion
cut into thin strips
2
cm
Ginger
fresh root, finely chopped
1
piece
Red Chilli
seeds removed, finely chopped

Steps

  • Preheat the oven to 180°C fan and grease a foil-lined roasting tray with oil.
  • Rub the pork ribs with Chinese five-spice powder and roast for 30 minutes.
  • Soak thin spring onion strips in iced water in the freezer to curl them for garnish.
  • Combine the glaze ingredients in a pan, bring to a boil, and remove from heat.
  • Brush half of the glaze onto the ribs, cover with foil, and roast for 90 minutes.
  • Reheat remaining glaze, pour over cooked ribs, and garnish with drained curled onions.