Brine makes Baked Pork Ribs In Oven tender and moist

This recipe is particularly delicious because it’s so easy and everything is homemade. 

Brine and resting is our secret to fall-off-the-bone oven baked ribs and making sure the meat stay moist.

MARINATING SAUCE INGREDIENT

2kg pork ribs

200 ml Sarsi

5 tsp salt

3 tsp sugar

500 ml water

50g ginger

1 onion

6 garlic

Put all ingredients into a food processor except Sarsi. 

Remove ribs membrane and place into container. Pour the blended ingredients into the container together with sarsi. Soak for 24 hours in the fridge

After 24 hours drain out the brine then let the ribs to rest another 24 hours in the fridge. Total hours 48.

Wrap the ribs in aluminum and bake for 1 hour 30 minutes at 170C in the oven.

BARBEQUE SAUCE INGREDIENT

100ml tomato ketchup 

2 tbsp light soya sauce

2 tbsp brown sugar

1 tbsp vinegar

Unwrapped the ribs and generously brush the barbeque sauce all over the ribs.

Brown under the broiler for 20 minutes or until they start to get some caramelization on the edges.