Method

• Prepare the ribs: Pat dry with a paper towel, using a sharp knife lift the membrane from the back side of the ribs, once slightly lifted you should be able to pull free
• If your fingers are slightly slipping add salt for more grip
• Line a baking tray with tinfoil, add pork ribs and smother 2/3 of the recipe on the ribs
• Cover with more tinfoil and fold to seal Marinate in the fridge for up an hour
• When ready to cook Preheat oven to 120, bake for 2 hours in the centre of the oven
• Remove from oven and remove top foil, base again with left over sauce mix, place back in the over, adjust temperature to 180 and roast for 20 minutes
• When the ribs are cooked, remove from oven, sprinkle with toasted sesame seed, crispy shallots and chop coriander (not a fan, replace with spring onions) If making for the kids or those sensitive to chili substitute for more tomato sauce
• I preference the Barkers Tomato sauce for a great rich flavour
• Serve with a side of steamed rice and Asian coleslaw