Pork is one of those meats that has such a mild flavor that it's super easy to flavour with almost anything. The only thing about pork is that it is very easy to overcook some cuts and when you do, you end up with a very chewy piece of meat.
I always say, when you buy pork, get some with fat on it; not too much though, just enough so that the pork doesn't dry out when cooking.
One of my favorite cuts is ribs, meaty shoulder ribs and the perfect seasoning is hoi sin sauce. This is by far one of my sons favorite meat dishes ever. The sweet and savory flavour of the hoi sin sauce goes perfectly with tender pork ribs and it's also one of those dishes that doesn't need much handling, just pop into the oven and when the ribs are cooked, finish them off under the grill to crisp any fat and give it a deep rich colour.
Serves 6
1kg shoulder ribs or spare ribs
200 grams Hoi Sin Sauce
100 grams honey
4 clones crushed garlic
4 green chillies finely chopped (optional)
In a bowl mix together all your ingredients except the pork, of course. The place your pork in a tray. Pour your marinade over the pork and massage well then cover with cling film and set aside for a couple of hours to marinate.
Preheat your oven to 180°C for about 15 minutes.
As the oven preheats, roll out 2 sheets of foil long enough to hold the ribs and place your ribs on the foil. Fold up the edges and add half the liquid left if the bowl. Fold over the edges of the foil and then wrap your ribs into a parcel and place on the baking tray into the middle of the oven.
Halfway through the cooking, take out the parcel, baste the ribs and with the juices in the foil and then turn them over. Close up the parcel and place it back in the oven.
After an hour and a half, the ribs should have pulled away from the bone. You can now uncover the ribs and turn on the grill.
Keep basting the ribs with the other half of the marinade. Keep an eye on the meat as it grills and keep basting until the meat takes a deep brown color. It is now ready to serve with your favourite sides.