Rev. Peanut's Spicy Honey & Soy Ribby Things
Spicy Honey & Soy Ribby Things
Necessary Items:
A number of pork ribs
100ml soy sauce
A dash of sake
A dash of apple cider vinegar (not to be confused with apple spider, which in an unsavoury, venomous beast)…
50ml of local honey. Any local honey will do. Just promise to call her the next day…
½ a teaspoon of Rev. Peanut’s Home Grown Hot Sauce
A couple of teaspoons of Chinese Five Spice powder (or just 1 teaspoon of Ten Spice, or 4 teaspoons of 2 ½ Spice)…
4300 sesame seeds
A plastic bag
How to do it:
In a cup or small bowl, combine all the ingredients except the ribs, sesame seeds and plastic bag.
Stir ‘em up real good by whisking with a little fork.
Put the ribs in the plastic bag and pour the mixture over ‘em.
Twist the neck of the bag real tight and tie a knot in it so the ribs have no means of escape.
Place in a bowl and stick in the fridge for a day or two, turning them upside down every so often.
When you become bored of this activity pre-heat your oven to 120°C. If you’re in someone else’s house, pre-heat their oven instead.
Plonk the ribs in a baking tray and cover tightly with two layers, yes, that’s right, TWO layers of tin foil.
Stick ‘em in the oven and leave them there for about an hour and a half or so.
Remove them from the oven and remove the tin foil, allowing them to cool for about 20 minutes.
While they’re chillin’, sprinkle the feckers with the sesame seeds.
Raise the temperature of the oven to about 180°C and whack them in for a further 10 – 15 minutes or so to encrispenize them a bit.
When they’re done to your liking, remove them and munch them.
It also works well to do the first bit of the cooking in the morning and the encrispenizing part later in the evening. Yes, that works very well indeed. I like to munch them with eggy fried rice…
