Ingredients
Serves 6
2kg of Pork ribs
Marinade
1 teaspoon of Yuzu (sold in Waitrose)
1 tablespoon of grated ginger
1 diced medium sized onion
2 cloves of garlic, grated
1 tablespoon of diced green chillies (remove the seeds for a milder heat)
1 teaspoon on grated galangal
15g of chopped Tarragon
1 teaspoon of thyme.
1 teaspoon of olive oil
Salt and pepper to taste.
Method:
Pre heat the oven to 180*c
Mix all the ingredients for the marinade and pour over the ribs.
Using your washed cleaned hands gently massage the ribs with the marinade
Leave the ribs to marinade for a minimum of 4 hrs.
Using a clay pot, Casserole pot, Tagine or roasting tray, pour ribs in your preferred pot or tray and place in the oven.
Reduce the heat to 150*c after 30 minutes and cook for a further 3 hrs with the lids on for the pot or Tagine or if using a tray cover with foil.
Remove the ribs from the oven and let it rest for 5 minutes. Serve in a warm bowl.
Best served with a tomato and sweet onion salad.
All photos are taken by the author of this blog.
