Caramel and orange pork ribs
1kg pork spare ribs (see tip)
rocket, radish and celery salad, to serve
1/3 cup (80ml) teriyaki sauce
2 tablespoons maple syrup
1 tablespoon grated ginger
grated rind of 1/2 orange
juice of 1 orange
4 green onions (shallots), finely chopped
1 tablespoon rice bran oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make orange marinade, combine all ingredients and place in a shallow bowl. Add ribs and turn to coat. Cover and refrigerate overnight to marinate, turning pork several times. Stand pork at room temperature for 30 minutes before ready to cook.
Preheat a covered barbecue on medium. Drain ribs from marinade and cook for 30-40 minutes, brushing regularly with marinade and turning frequently, until cooked.
To serve, cut ribs between short bones and serve with rocket, radish and celery salad.