Niue Island Honey Glazed Filipino style Pork Ribs by Derek the Chef

1 X rack of Pork Ribs

6 x Med Brown Onion 1x Diced finely 2x ¼ cut into wedges

12 x Tbsp Soy sauce (Reserve 4 x Tbsp for the sauce)

1 x Tsp Freshly Ground black pepper corns

12 x Star anise pods

2 x Tbsp Cocavo Garlic oil or Standard Cocavo Coconut oil

2 x Tsp Katoomba Crushed Ginger

6-8 Cloves Garlic Chopped 4 x crushed for stock

1 x Cup Niue Island Honey (Liquid)

4 x Tbsp Soft Brown Sugar

2 x Tbsp Worcestershire Sauce

2 x Tbsp Freshly Squeezed Lemon Juice (Real Fresh)

METHOD:

1. Place ribs into a large Pot cover with cold water then add in the onion wedges, crushed garlic, Soy Sauce, Pepper & Star anise pods. Bring to the boil then turn down and allow to simmer for 1 – ½ hours or until the pork is tender. Skim the residue from the top with a sieve. Stir occasionally

2. Meanwhile, heat the Cocavo or oil in a medium pot over medium heat. Add remaining chopped onion and sauté, stirring often, until onion is soft. Blend in the garlic & grated ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 Tbsp of soy sauce. Cook all together, stirring, until well blended. Remove from heat and set aside.

3. Preheat oven or Charcoal Covered BBQ to 200 degrees C

4. Using tongs, remove ribs from stock pot and arrange in a single layer on a Silicon Paper lined baking dish.

5. Brush evenly with the honey mixture and bake in the preheated oven, or BBQ basting often with pan drippings, about 30 minutes or until ribs are well glazed.