Have thrown myself heavily into bbq season this Summer (or braai season rather when you live with a South African). These beauties have become a recurring feature as they’re just so delicious and go down a treat especially when you’ve got a few people coming round.
Get however many pork ribs you want, they’re great cold the next day too so more is definitely preferable to less! Lay them out in a roasting dish, doesn’t matter if they’re overlapping and piled in.
For the marinade I rub them with a generous amount of chinese five spice seasoning first all over and leave to absorb while I prepare the rest of the liquid marinade. There are no set measurements for this, I just go by taste:
A squeeze of lime juice
Honey or maple syrup
a few pinches of five spice
salt & pepp
Mix together in a bowl and pour over the ribs making sure they all get a decent covering.
Leave to marinade for as long as you can (a few hours at least) in the fridge. Cover in tin foil and pop in the oven on a low heat to slow roast for around 3 hours, turning every hour and giving them a new coating of sauce until they start crisping up.
You can finish on the bbq or bring out ready to eat from the oven as an appetiser if the bbq space is limited.
if there are any leftovers, you can nibble on them the next day with a glass of red – perfect!