Ingredients- Spare ribs 1 kg
- Thai-Choice Rice Vinegar 1 bottle (150 ml)
- Thai-Choice Soy Sauce 4 Tbsp
- Honey 4 Tbsp
- Spring onion, chopped 2 Tbsp
- Thai-Choice Minced Garlic 2 Tbsp
- Thai-Choice Minced Ginger 2 Tbsp
- Chillies, chopped 2 tsp
- Sauce :
- Vegetable Oil 1 Tbsp
- Onion, chopped 1 large (1 cup)
- Chicken stock 125 ml (1 stock with 125 ml water)
- Lime juice 1 Tbsp
- Coriander leaves, chopped 1 bunch
- Butter 4 Tbsp (60 g)
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Directions- Combine Thai-Choice Rice Vinegar, Thai-Choice Soy Sauce, honey, spring onion, garlic and ginger together and pour over the spare ribs. Marinate for a minimum of 4 hours or preferably overnight in a refrigerator.
- Preheat the oven to 150?C. Remove the ribs from the marinade sauce and roast in oven for about 30 minutes. Brush the ribs occasionally with the marinade sauce until cooked.
- Heat fry pan with vegetable oil and stir-fry onions for 3-4 minutes. Add remaining marinade sauce, chicken stock, lime juice and chopped coriander leaves and simmer for 15 minutes or until the sauce thickens slightly. Set aside.
- Place sauce in a blender and blend until smooth. Return the sauce to the pan and reheat.
- Meanwhile, melt butter in sauce pan and add to blended sauce. Keep warm.
- Cut the ribs into serving portions and pour sauce generously over them. Garnish with spring onion.
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