Lifestyle
Pork loin ribs cooked to perfection
When it comes to this dish, slow cooking is ideal for achieving fall-off-the-bone tenderness and allowing the flavours to meld together.
Pork loin ribs, known for their succulent meat and rich flavour, stand as a favourite among braai enthusiasts and home cooks alike. This cut of pork, taken from the area near the backbone, boasts a tender texture and a more pronounced taste compared to other rib cuts.
The journey to mouth-watering pork loin ribs begins with selecting the right cut. Look for ribs with a good meat-to-bone ratio and a healthy amount of marbling, which contributes to the ribs’ juiciness. A simple mix of spices can be used as a marinade. For those who prefer a bit more complexity, adding fresh ginger, honey, and soy sauce can introduce additional layers of taste. Recipe compliments of Leopard’s Leap.
Ingredients
- 2 Tbsp vegetable oil or Coconut Oil
- 1onion,
- 4 cloves garlic,
- 30 ml grated fresh ginger
- 125 ml hoisin sauce
- 60 ml honey
- 45 ml soy sauce
- 30 ml white vinegar
- 2 large pork loin rib racks (fresh, not smoked)
Method
- To a large pot, add the vegetable oil, onion, garlic, ginger, hoisin sauce, honey, soy sauce, vinegar and sesame oil.
- Stir, then add the rib racks. (You can add a small amount of water to ensure the ribs are covered in the sauce.)
- Cover the pot with a lid, and bring to a simmer over low heat for at least 1 hour or until the meat is very tender and almost falling off the bone (turn the ribs halfway to coat all sides in the sauce), stirring the bottom from time to time to prevent burning.
- Grill the ribs over coals on both sides, basting with the marinade, until glossy, sticky and slightly charred, then remove from the heat.
- Serve hot, scattered with spring onions and always with Leopard’s Leap Pinotage.
