Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Soy sauce

  2. 2 cups 474ml Water

  3. 4 tablespoons 60ml Coarsely-chopped ginger

  4. 2 Pork rib racks - (12 ribs each)

  5. 2 1/2 cups 592ml Peanut-Chipotle Sauce - seeNote ( or )

  6. 2 1/2 cups 592ml Scotch Bonnet And Molasses Sauce - seeNote

  7. 4 cups 250g / 8.8oz Corn-Tomatillio Salsa - seeNote

  8. 2 cups 292g / 10oz Chopped peanuts - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Peanut-Chipotle Sauce", "Scotch Bonnet And Molasses Sauce" and "Corn-Tomatillio Salsa" recipes which are included in this collection. Preheat oven to 400 degrees. In a saucepan over medium-high heat, combine soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place ribs on a rack in the pan. Brush with the sauce of your choice. Place in oven for 1 hour basting every 10 minutes. Remove from the oven and grill for an additional hour, continue to baste every 10 minutes. Serve with Corn-Tomatillio Salsa. Garnish with chopped peanuts. This recipe yields 4 servings.


Send feedback