2 kg pork ribs
2 tbsp sesame oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2 cups tomato sauce
1 cup tomato paste
1½ cups Angostura 5yo Rum
2-3 thin slices fresh ginger
½ cup cider vinegar
½ cup packed dark brown sugar
3 tsp ground ginger
½ tsp ground black pepper
½ tsp ground chilli
½ tsp ground nutmeg
2 tsp Angostura aromatic bitters
1 tbsp honey
2 tbsp sesame seeds, toasted
2 spring onions, finely sliced
Cut the pork ribs into singles, or ask a butcher to do this with a sharp knife.
In a frying pan on medium heat, heat the oil. Cook the onion and garlic until tender, but not browned. Add tomato sauce, tomato paste, rum, fresh ginger, cider vinegar, brown sugar and spices.
Simmer gently for 15 minutes, leave to rest and cool. Once cool add in the Angostura aromatic bitters and honey; mix to combine well.
Mix half the sauce into
the ribs, coating all pieces well. Leave to marinate in the fridge for a few hours or overnight if possible.
Preheat the oven to 120°C.
Line a large roasting pan with baking paper. Place ribs in pan and cover completely with tin foil. Roast the ribs for about two hours, mixing occasionally. At this point there will be a lot of liquid.
After about two hours, turn the oven up to about 200°C. Remove tray from the oven. Pour or scoop off any excess fat that is obvious in the bottom of the roasting dish. Pour the rest of the sauce/marinade on the ribs. Mix thoroughly so the ribs are all coated with the sauce.
Place back in the hot oven, uncovered. Watch carefully at this point that they don’t burn. Baste ribs a couple of times more with sauce. Leave in oven until the sauce is thick and sticky.
Sprinkle with toasted sesame seeds and spring onions before serving.