sticky orange sweet and sour ribs
- 1 x 8cm-piece (40g) ginger, peeled and sliced
- 3 coriander (cilantro) roots
- 2 cups (500ml) malt vinegar
- ½ cup (90g) brown sugar
- 4 whole star anise
- 2 cinnamon sticks
- 2 cups (500ml) orange juice
- 2 tablespoons table salt
- 2 litres water
- 2kg (4 racks) American-style pork ribs
sticky orange marinade
- ⅔ cup (160ml) malt vinegar
- 2 tablespoons finely grated orange rind
- 1 cup (175g) brown sugar
- 1 tablespoon finely grated ginger
- 1 tablespoon Chinese five-spice powder
- ½ cup (175g) golden syrup
- 1 tablespoon sea salt flakes
- Place the ginger, coriander, vinegar, sugar, star anise, cinnamon, orange juice, salt and water in a large saucepan over high heat and bring to the boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30–40 minutes or until the ribs are tender.
- While the ribs are cooking, make the sticky orange marinade. Place the vinegar, orange rind, sugar, ginger, five-spice, golden syrup and salt in a bowl and mix to combine.
- Carefully remove the ribs from the cooking liquid and place in a large deep-sided baking tray or dish. While the ribs are still hot, pour over the marinade and rub evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
- Preheat oven to 220°C (425°F). Place the ribs on wire racks set over 2 baking trays lined with non-stick baking paper. Roast for 20 minutes, brushing with the marinade every 5 minutes, or until golden and sticky. Serves 4.
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