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Sarah Tiong's pork ribs with garlic and black vinegar glaze

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October 12, 2017

Sarah Tiong's pork ribs with garlic and black vinegar glaze

Sarah Tiong’s Pork Ribs with Garlic & Black Vinegar Glaze

Serves four.

Ingredients:

1kg spare ribs

5 garlic cloves, finely grated

cup black vinegar

2 tbsp dark soy sauce

3 tbsp light soy sauce

2 tbsp sugar

Method:

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

www.pork.com.au/recipe

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