My Cart

Romantic Pork Loin Ribs Recipe

Romantic Pork Loin Ribs Recipe

Romantic Pork Loin Ribs Recipe

Recipe by LekkerWeskus

SERVES 4

  • 2 Tbsp vegetable oil or Coconut Oil
  • 1onion,
  • 4 cloves garlic,
  • 30 ml grated fresh ginger
  • 125 ml hoisin sauce
  • 60 ml honey
  • 45 ml soy sauce
  • 30 ml white vinegar
  • 2 large pork loin rib racks (fresh, not smoked)

To a large pot, add the vegetable oil, onion, garlic, ginger, hoisin sauce, honey, soy sauce, vinegar and sesame oil.

Stir, then add the rib racks. (You can add a small amount of water to ensure the ribs are covered in the sauce.)

Cover the pot with a lid,and bring to a simmer over a low heat for at least 1 hour or until the meat is very tender and almost falling off the bone (turn the ribs halfway to coat all sides in the sauce), stirring the bottom from time to time to prevent burning.

Grill the ribs over coals on both sides, basting with the marinade, until glossy and sticky and slightly charred, then remove from the heat. Serve hot, scattered with spring onions and always with Leopard's Leap Pinotage.

Recipe by LekkerWeskus

SERVES 4

  • 2 Tbsp vegetable oil or Coconut Oil
  • 1onion,
  • 4 cloves garlic,
  • 30 ml grated fresh ginger
  • 125 ml hoisin sauce
  • 60 ml honey
  • 45 ml soy sauce
  • 30 ml white vinegar
  • 2 large pork loin rib racks (fresh, not smoked)

To a large pot, add the vegetable oil, onion, garlic, ginger, hoisin sauce, honey, soy sauce, vinegar and sesame oil.

Stir, then add the rib racks. (You can add a small amount of water to ensure the ribs are covered in the sauce.)

Cover the pot with a lid,and bring to a simmer over a low heat for at least 1 hour or until the meat is very tender and almost falling off the bone (turn the ribs halfway to coat all sides in the sauce), stirring the bottom from time to time to prevent burning.

Grill the ribs over coals on both sides, basting with the marinade, until glossy and sticky and slightly charred, then remove from the heat. Serve hot, scattered with spring onions and always with Leopard's Leap Pinotage.

Leave your comment