1/4 cup (60ml) vegetable oil
1 tbsp sesame oil
1 onion, finely chopped
1 spring onion, chopped
1 small red chilli, split in half
1 tbsp fresh ginger, grated
½ tbsp NOMU Oriental Rub
½ tbsp NOMU Roast Rub
2 tbsp rice wine
100ml ginger beer
Zest and juice of 4 mandarins (see Tips)
1 cup honey
Squeeze of lemon
2 tbsp brown sugar
Pinch of NOMU Sea Salt
500g pork loin ribs (ask your butcher to cut them into 6cm pieces)
Preheat the oven to 180˚C.
Heat the oils in a saucepan over medium heat and fry the onion, spring onion, chilli and ginger until soft. Add the NOMU Rubs and saute for 1 minute until fragrant. Deglaze the pan with the rice wine and ginger beer and allow to simmer for about 10 minutes until it has slightly reduced. Add the mandarin zest and juice, honey, lemon juice, sugar and salt and stir to combine so that the honey melts and the sugar dissolves. Allow to bubble away until reduced by 1/3.
Place the ribs on a baking tray and rub with half the marinade only. Cover with foil and cook for 1 hour. Remove the foil and pour off any liquid from the ribs. Using a pastry brush, baste the ribs with half the remaining glaze. Increase the oven temperature to 200˚C and roast for 35 minutes, basting with the last of the glaze after 15 minutes.
The ribs should be deliciously charred and sticky when taken out of the oven.
Tip: If you can’t find mandarins you can use oranges or clementines instead.
1/4 cup (60ml) vegetable oil
1 tbsp sesame oil
1 onion, finely chopped
1 spring onion, chopped
1 small red chilli, split in half
1 tbsp fresh ginger, grated
½ tbsp NOMU Oriental Rub
½ tbsp NOMU Roast Rub
2 tbsp rice wine
100ml ginger beer
Zest and juice of 4 mandarins (see Tips)
1 cup honey
Squeeze of lemon
2 tbsp brown sugar
Pinch of NOMU Sea Salt
500g pork loin ribs (ask your butcher to cut them into 6cm pieces)
Preheat the oven to 180˚C.
Heat the oils in a saucepan over medium heat and fry the onion, spring onion, chilli and ginger until soft. Add the NOMU Rubs and saute for 1 minute until fragrant. Deglaze the pan with the rice wine and ginger beer and allow to simmer for about 10 minutes until it has slightly reduced. Add the mandarin zest and juice, honey, lemon juice, sugar and salt and stir to combine so that the honey melts and the sugar dissolves. Allow to bubble away until reduced by 1/3.
Place the ribs on a baking tray and rub with half the marinade only. Cover with foil and cook for 1 hour. Remove the foil and pour off any liquid from the ribs. Using a pastry brush, baste the ribs with half the remaining glaze. Increase the oven temperature to 200˚C and roast for 35 minutes, basting with the last of the glaze after 15 minutes.
The ribs should be deliciously charred and sticky when taken out of the oven.
Tip: If you can’t find mandarins you can use oranges or clementines instead.
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