Sticky Wild Fennel & Soy Ribs
Tom
A finger licking way to celebrate rib of pork with some wild ingredients thrown in for good measure!
Prep Time 15 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Course Main Course
Cuisine American, english, French
- 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
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.
Keyword fennel, pork, Ribs, soy, sticky