Travers de porc asiatiques cuits au four, sauce collante

Ingrédients

• 1 1/2 kg baby back pork ribs
• 1/2 cup brown sugar
• 1/2 tsp sea salt
• 1/2 tsp chilli powder
• 1/2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 cup soy sauce
• 1 tbsp rice wine vinegar
• 1/4 cup brown sugar
• 1/3 cup honey
• 2 tsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• toasted sesame seeds
• spring onions, chopped

Préparation

1. 1

   Combine all dry rub ingredients in a small bowl.

2. 2

   Pat the rub mixture all over the pork ribs.

3. 3

   Cover ribs with baking paper then cover and seal it with aluminium foil.

4. 4

   Place the ribs meat side up in a baking tray then bake in a 150C preheated oven for 2 1/2 hours.

5. 5

   While baking prepares for the sticky sauce, place all ingredients in a saucepan, place over medium heat, bring to a boil then simmer in low heat for 5 minutes or until sauce thickens.

6. 6

   Remove pork from oven, open the foil on top then brush the ribs with the Sweet Sticky Sauce. Set oven to broil or grill, then broil/grill for 2-3 minutes and then brush with sauce again. Broil/grill an additional 2-3 minutes until the sauce starts to caramelize.

7. 7

   Garnish with left over sauce, sesame seeds, and sliced green onions.