Sticky Wild Fennel & Soy Ribs
A finger licking way to celebrate rib of pork with some wild ingredients thrown in for good measure!
Ingredients
- 1 Onion
- 2 Garlic Cloves
- 2 tbsp Olive Oil Extra Virgin
- 1/2 tsp Chilli Flakes Optional
- 110 g Muscavado Sugar (Soft Brown Sugar)
- 600 g Home Made Tomato Ketchup (Organic Store Bought)
- 110 ml Dark Soy Sauce
- 1 kg Organic, Farm Fresh Pork Ribs
- Salt & Pepper
Instructions
- Preheat your oven to 130°c (150°c for non-fan ovens) Gas Mark 2
- Peel & roughly chop the onion and grate/crush the garlic
- Add olive oil to a frying pan and fry the onion and garlic until softened
- Add to the pan chilli, fennel seeds and sugar until the sugar has melted
- Tip in the soy sauce and ketchup, bring to boil and then reduce heat to simmer for 10 mins (or until the sauce thickens)
- Meanwhile, get yourself a deep roasting tin, insert the ribs and pour over the sauce, making sure the ribs are well covered.
- Cover the tray with foil or a oven proof lid (you can use a crock pot instead of a tin) and cook for 2 hours at 130°c
- After 2 hours, turn the heat up to 180°c/160°c Fan/Gas Mark 4 for 45 mins or until super sticky and caramalised.
- Allow to cool slightly before serving.