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Steph's Asian / Southern Fusion Ribs.

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“Ribs ! That don't need hours to marinade !”
READY IN:
1hr
SERVES:
2
YIELD:
2 big dinners!
UNITS:
US

Ingredients Nutrition

Directions

  1. Choose ribs that are not too thick or too fatty - not short ribs either. Thin is definitely better.
  2. The sauce is in the Chinese food section of the supermarket. I like Lee Kum Kee brand.
  3. One side of the ribs is meaty and 1 side is a thin membrane. Pre-heat the oven to 160 deg C and use a drip tray or alfoil. Apply about 1/3 of the jar to the membrane side and bake this side up for about 30 minutes It has to be on a rack so the heat can come from underneath without stewing the meat. Pull out and turn meaty side up, apply another 1/3 or a bit more to the ribs and cook another 30 mins or so. The edges should be a bit black when they are done. Eat, pref with corn bread and coleslaw. Wear an old shirt !

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