An inexpensive but flavorful cut of pork is marinated in a punchy Asian marinade before being slow roasted, making it soooo tender. Don't let the timing fool you--this is so easy and requires very little attention from you!
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time | Passive Time |
| 2 1/4 hours | 14 - 26 hours |
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An inexpensive but flavorful cut of pork is marinated in a punchy Asian marinade before being slow roasted, making it soooo tender. Don't let the timing fool you--this is so easy and requires very little attention from you!
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Ingredients
- 4 country-style pork ribs (bone-in) about 12oz each
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 3 tablespoons sweet chili sauce
- 3 tablespoons chili paste (Sambal Oelek)
- 6 cloves garlic roughly chopped
- 2 green onions roughly chopped
- 1 habanero chili split in half
- 1 star anise slightly crushed
- 2 t-spoons ginger grated
- 1 t-spoon sesame oil
- 2 tablespoons water
- 2 tablespoons vegetable oil
Garnish
- 1 red chili such as cayenne, minced
- 2 green onions sliced
Servings:
Instructions
- This is literally as simple as putting everything, except the pork, into a container and mixing to combine. Submerge the pork into the marinade and keep in the fridge 12 hours minimum, 24 hours max (and best).
- An hour before you’re going to start cooking pull the pork out of the fridge and let it come to room temperature.
- Preheat the oven to 275°.
- Line a roasting tray with aluminum foil and lay the pork onto the tray. Don’t shake off excess marinade or even let too much drip off. Cover the pan with more foil and place in the oven for 1 hour.
- After 1 hour, flip the ribs over, recover and cook 1 more hour.
- When the final hour is over, preheat the broiler and uncover the tray. Broiler the ribs just until they get slightly dark and crackly on top. Be careful that you don’t over do it or leave them unwatched—they’ll go from evenly caramelized to charred and burned in mere seconds.
- Remove them from the oven and move to a serving plate and scatter with the sliced red chili and green onions and serve immediately.
Recipe Notes
-If you want a milder chili for the garnish use a red finger chili.
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