Pork Sticky Rib Marinade

Either of these 3 recipes work beautifully with the method below.

If you like things spicy why not add some Cayenne pepper too.

With all these recipes, I suggest using 1 kg Belly pork slices, pork ribs or Spa rib steaks sliced about 20mm thick

• Marinade 1)

500g carton passata

2 garlic cloves, crushed

2 table spoons reduced-salt soy sauce

1 table spoons Worcestershire sauce

3 table spoons honey

• Marinade 2

1 Tablespoon dark soy sauce

Worcester sauce

Sweet chilli sauce

2 cloves garlic, minced

2 table spoons brown sugar

• Marinade 3

1 Tablespoon dark soy sauce 

1Tablespoon Worcestershire sauce

2teaspoon Chinese 5 spice

2 cloves garlic, minced

2 table spoons brown sugar

1 spoon honey 

• In a large bowl mix all the ingredients from Marinade 1), 2) or 3) together.
• Add the pork ribs or slices and coat evenly
• Leave to marinade for a minimum of 20 minutes. Overnight, even better!
• Pre-heat the oven to 200˚C gas mark 6
• Lay the pork evenly in to a shallow roasting tin and pour any sauce left over the top.
• Cover with foil and place in the middle of the oven for 40 minutes
• Reduce the temperature to 180˚C Gas mark 4
• Remove the foil and cook for a further 45 – 60 minutes, turning them a couple of times.
• Once ready, either serve, drop on the Bar-B-Q for 10 minutes, to get that Barbequed finish or put in the fridge until needed.