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.

Pork Main Course Dairy Free Sweet And Sour Slow-Roasted

Estimated Nutrition

Calories

1022.8

kcal / serving

2045.6 kcal total

Carbs

44.1g

per serving

88.2 g total

Fat

69.4g

per serving

138.8 g total

Protein

55.2g

per serving

110.4 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Ketchup

tbsp

Balsamic Vinegar

alternatively use rice vinegar

tbsp

Dark Soy Sauce

Meat

600

Pork Loin Ribs

rack cut into four portions

NutsSeeds

tbsp

Chinese Five-Spice Powder

tsp

Sea Salt

flaked, to taste

tsp

Black Pepper

freshly ground, to taste

OilsFats

Sunflower Oil

Other

tbsp

Honey

described as 'squidges'

Vegetables

piece

Spring Onion

cut into thin strips

Ginger

fresh root, finely chopped

piece

Red Chilli

seeds removed, finely chopped

Method

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.