Recipe: Adelene Stahnke's glazed pork ribs
MAGGI has released a new Korean-inspired sweet and salty barbeque sauce, ideal for marinating, glazing and dipping. This recipe shows you how to get the most out of your sauce.
2 kg pork ribs
250 ml soy sauce
160 ml water
60 ml sesame oil
125 g honey
40 g brown sugar
8 cloves garlic, crushed
70 g ginger, chopped fine
50 g onion, chopped
1⁄2 sweet apple, grated
150 g MAGGI TASTE OF ASIA Korean BBQ Sauce
Mix together all the marinade ingredients in a bowl. Cut the pork ribs into two bone pieces and pat dry. Marinate pork ribs, cover and place in the fridge overnight. Preheat oven to 160°C. Line a baking tray with aluminium foil, spray with oil and lay the ribs on the tray. Cover with foil and bake for 1½ to 2 hours. Finish by basting ribs with the remaining MAGGI TASTE OF ASIA Korean BBQ Sauce and glaze in a hot oven at 190°C-200°C until caramelised. Serve with extra MAGGI TASTE OF ASIA Korean BBQ Sauce as a dipping sauce.
To order your free sample box go to nestleprofessional.com.au/TOA.