Burmese Pork Spare Ribs
Over a year ago
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Ingredients
- 2 packs Pork spare ribs
- 2 tablespoons sunflower oil
- large chunk Fresh ginger roughly chopped
- 6 cloves garlic
- 3 tablespoons clear honey
- 1 vegetable stock cube
- Liberal grindings Sea salt and black pepper
- 5 tablespoons Soy Sauce
- 2 generous portions Brown rice
- 1 large Finely chopped onion
- 5-6 Open mushrooms
- 2 free range eggs
- Handful frozen peas
Accompaniment
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Description
A flavoursome favourite for all ages to enjoy - never fails to satisfy
Method
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1
Make 3/4 pint vegetable stock and add oil, honey, garlic, ginger, soy sauce and seasoning.
Marinade ribs in this mixture for at least a few hours for best results
Transfer ribs to an ovenproof tray and pour over marinade
Cook at 180 degrees F for 1 hr and 15 mins
Remove ribs once sauce has reduced and transfer to foil. Keep remaining sauce warm in a jug
Stir fry onions, peas and mushrooms then add cooked boiled rice for a few minutes until heated through. Finally break eggs and stir through until set
Serve ribs on top of rice and pour over remaining sauce
Serve with a dish for finished bones and napkins to cope with the stickiness
Encourage use of fingers and enjoy
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