250ml glass bottle, servings 4
In our restaurant we use this sauce to marinade and cook our very popular spare ribs – some say they are the best ribs they have ever tasted! Try it yourself at home and find out…You can also use this sauce for other meats and its particularly good with chicken wings- marinade and grill them until they are they are sticky and crisp. This sauce can also be thinned down with a little water and used as a stir-fry sauce served with rice or noodles.
Delicious Thai food that doesn’t need a Thai Cookbook to give you a true Taste of Thailand.
Recipe: Slow Roasted Spare Ribs
Ingredients, serves 4: 2 racks of pork ribs, sliced, 2 dessert spoons of corn flour.
Marinade the ribs with 1 bottle of CK Honey, Garlic & Pepper Sauce for 30 mins. Preheat the oven to 180 c, put spare ribs in a baking tray and seal with tin foil. Cook for up to 2 hoursr, check if tender. If not check again in 15 mins. Take the foil off and cook for another 15 min to crisp the edges and give the ribs a nice colour. Take the ribs out of the tray. Mix the cornflour and 2 dessert spoons of water in a cup, put the tray on a medium heat and stir the cornflour mix into the juices to thicken the sauce. Pour the sauce back over the ribs to serve, garnish with slices of spring onion and red chili (optional).