- 2 Tbsp. minced onion
- 3 cloves minced garlic
- 1 fresh green chili, minced
- 1/3 cup soy sauce
- 2 Tbsp. fish sauce
- 2 tsp. rice vinegar (or other type vinegar)
- 1/3 cup packed brown sugar
- 4 Tbsp. table syrup (I used maple syrup)
- 2 tsp. corn starch
- Preheat oven to 275 degrees.
- Stir together onion, garlic, chili, soy sauce, fish sauce, rice vinegar, brown sugar and table syrup in bowl. Finally, whisk in the cornstarch.
- Rinse pork well and lay it in a flat baking dish. Pat dry on both sides with a paper towel. Pour sauce over, gently turning to saturate all parts. Make-ahead Tip: At this point you can leave it in the refrigerator to marinate up to 24 hours before cooking.
- Set dish in the center of your oven to roast 1.5 to 2 hours (note that these ribs can be cooked at 350 degrees for 1 hours but they won't turn out nearly so tender or juicy!). Pork is cooked to perfection when it's slightly crisp on top.
- Taste-test sauce for a balance of flavors, adding more fish sauce for deeper flavor and saltiness, or a squeeze of lemon or lime juice if too salty for your taste. Cut rack into generous-size portions and serve over Thai jasmine rice. Extra sauce is wonderful spooned over for a final topping. If desired, sprinkle with finely sliced spring onion and ENJOY!
More Ribs Cooking Tips: These days I always slow roast ribs uncovered for a crisper outside, but if you like your ribs fall-off-the-bone tender, here's what to do. Prepare them as stated above, then cover the pan with a tight-fitting lid or foil. Bake at 275 for 1.5 hours or until tender and cooked to your liking (up to 2 hours). Then remove lid/foil, baste with sauce, and bake for an additional 5-8 minutes to finish. This will give you the tenderest ribs possible!
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|