INGREDIENTS
8 long red chillies, roughly chopped (deseeded if you prefer less heat)
12 garlic cloves, peeled and roughly chopped
12cm piece of ginger (about 60g), peeled and roughly chopped
2 small banana shallots or 4 Thai shallots, peeled and roughly chopped
120ml rice vinegar or white wine vinegar
140ml kecap manis
100g palm sugar or brown sugar
1 tsp sea salt flakes
2 x 700g racks of pork spare ribs
INSTRUCTIONS
Preheat the oven to 170°C/150°C fan/gas 3. Blend all the ingredients except the pork with 120ml water in a food processor until smooth.
Line a roasting tin with four long layers of foil in the shape of a cross – two horizontal and two vertical – with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil and pour over half the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
While the ribs are roasting, pour the remaining marinade into a small saucepan and bring to the boil. Reduce the heat and simmer the sauce until it has thickened, roughly 5–10 minutes. Remove from the heat and set aside.
To check if the ribs are done, test an end rib – when you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return to the oven and test again after 10 minutes. Once the ribs have finished roasting, remove from the oven and turn the grill to high. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Place the ribs under the grill for 5–7 minutes, uncovered, until they darken in colour and the marinade caramelises. Serve immediately, with the remaining marinade in a dipping bowl.
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