Travers de porc collants cuits au four, laqués au miel

Ingrédients

• 4 lb / 1.8 kg Pork spare ribs
• 6 Tablespoons soy sauce
• 4 Tablespoons honey
• 1 teaspoon salt
• 2 Tablespoons sunflower oil
• 4 Tablespoons tomato paste
• 1 teaspoon chilli paste (more or less, according to your own taste)
• 2 cloves garlic (finely minced)
• 2 Tablespoons cornflour

Préparation

1. 1

   Combine the ingredients for the marinade in a large mixing bowl

2. 2

   Using a sharp knife, cut between the bones of the ribs to separate them

3. 3

   Add the ribs to the marinade and mix well to coat thoroughly.

4. 4

   Cover and leave to marinade for at least half-an-hour.

5. 5

   Pre-heat oven to 170°C/340°F

6. 6

   Line a large baking dish with tinfoil and arrange the ribs in the dish in a single layer.

7. 7

   Cover tightly with another layer of tin-foil.

8. 8

   Place in pre-heated oven and bake for 1 hour

9. 9

   Remove the pan from the oven and turn the heat up to grill.

10. 10

    Remove the tinfoil lid and baste the ribs with the cooking juices

11. 11

    Place the ribs under the grill for a few minutes to brown, turning occasionally.