Sarah Tiong’s Pork Ribs with Garlic & Black Vinegar Glaze
1kg spare ribs
5 garlic cloves, finely grated
cup black vinegar
2 tbsp dark soy sauce
3 tbsp light soy sauce
2 tbsp sugar
Preheat oven to 180°C.
Grate the garlic into a bowl and combine it with the vinegar, soy sauces and sugar. Mix until sugar is dissolved.
Glaze the ribs in a lined baking tray, cover with foil and place into the oven for 75 minutes.
Remove the foil, re-glaze the ribs and roast uncovered for a further 25 minutes.
Glaze the ribs again and increase the oven temperature to 200°C. Roast for another 20 minutes.
Remove the ribs from the oven and allow to rest for 15 minutes. Serve with rice and garnish with spring onions.
Source: Australian Pork