Sticky & Sweet Pork Belly Spare Ribs

Ingredients:

THE PORK MARINADE

• 5-6 pork belly spare ribs

• 2-3 cloves of garlic, minced

• 2 tbsp coconut sugar

• 2 tbsp tamari

• 1 tbsp coconut aminos

• 1 tbsp rice wine vinegar

STICKY SAUCE

• 1-2 garlic cloves, minced

• 2-3cm piece of ginger, peeled & diced finely

• 2 tbsp tamari

• 3-4 tbsp honey (sweeten to your liking!)

• 1 tsp rice wine vinegar

• 1 tsp sesame oil

TO SERVE

• Coconut rice cooked in bone broth

• Stir-fried vegetables like cabbage, zucchini, spring onion, bok choy etc.

• Fresh herbs like Thai basil, coriander & mint

Method:

1. Pre-heat your oven to 160 degrees celsius. Place the pork belly spare ribs in a large oven dish. In a small bowl, whisk together all of the marinade ingredients. Pour over the pork, flipping it to coat the meat completely. Note: You could do this ahead of time (in the morning) and let it marinate all day before cooking).

2. Cook the pork for about 2.5 hours. Check it every 45 minutes - an hour to flip it over, ensuring the sides are cooked evenly. It will be ready when it starts to fall apart easily.

3. To make the sticky sauce, heat a saucepan on a medium heat. Add in all of the sauce ingredients and cook for about 2-3 minutes until they’re combined well and the sauce thickens slightly. You can add more or less honey depending on how sweet you want it! Note: the sauce tends to thicken more when it cools down.

4. Turn off the heat and place the pork belly spare ribs into the sticky sauce. Flip them over to coat them completely.

5. Serve with rice, stir-fried vegetables and top with fresh herbs!