What you need:

• 2 tbsp. olive oil
• 3.5 lbs. (1.6 kg) pork back ribs
• Salt & pepper

 

Marinade:

• 1 red chili, chopped
• 1 thumb-sized piece of root ginger, grated
• 2 cloves of garlic, minced
• ⅔ cup (150ml) unsweetened apple juice
• ½ cup (120ml) white wine vinegar
• 2 tbsp. tomato ketchup
• 1 tbsp. Dijon mustard
• ½ cup (120ml) tamari
• ½ cup (85g) coconut sugar

 

What you need to do:

1. Preheat the oven to 400°F (200°C).

2. Drizzle the olive oil over the ribs, season with salt and pepper, and rub well to coat.

3. Combine all of the marinade ingredients in a small pot and place on the stove over medium heat. Heat the marinade until the sugar has dissolved, then simmer gently for 10-15 minutes until the marinade has thickened.

4. Place the ribs in a large roasting dish and brush with the marinade, then cover the dish with tin foil. Place the dish into the hot oven for 1½ hours, or until the meat pulls away from the bone easily. Baste the ribs with the marinade every 30 minutes when in the oven.

5. Cook the ribs uncovered for the final 15 minutes of the cook, basting halfway through.

6. Once cooked, transfer the ribs onto a chopping board and divide them. Serve with fresh salad.

What you need:

• 4 pork loin chops

• Salt & pepper

• 4 tbsp. butter, melted

• 1 tbsp. dried rosemary

• 2 cloves garlic, minced

• 1 tbsp. olive oil

 

What you need to do:

1. Preheat the oven to 375°F (190°C).

2. Season the pork chops generously with salt and pepper.

3. In a small bowl, mix together the melted butter, rosemary, and garlic. Set aside.

4. In an oven-safe skillet, heat the olive oil over a medium/high heat. Now add the pork chops and sear until golden, roughly 4 minutes on each side.

5. Brush the pork chops generously with the garlic butter and place the skillet into the hot oven. Cook for 10-12 minutes, until the chops are cooked through. Serve immediately.

What you need:

• 2 tbsp. olive oil

• 3 lbs. (1.3kg) beef short rib, cut into chunks

• 2 red onions, sliced

• 2 tbsp. fresh ginger, minced

• 4 cloves garlic, chopped

• 3 star anise

• 2 cinnamon sticks

• 1 tsp. chili flakes

• 2 oranges, zested & juiced

• ¾ cup (180ml) tamari sauce

• 1 ½ cups (360ml) beef broth

• 2 tbsp. ketjap manis

 

What you need to do:

1. Preheat the oven to 320°F (160°C).

2. Add the olive oil to a large skillet and place over a medium/high heat. Add the beef short rib to the skillet and brown the ribs for 2-3 minutes on each side, then set aside on a plate. Do not overcrowd the skillet, instead work in batches until all the short ribs are browned.

3. Using the same skillet, add the onions and cook for 5 minutes to soften. Next add the ginger, garlic, spices, orange zest and juice, and simmer for 2–3 minutes until fragrant. Add the tamari sauce, beef broth and ketjap manis and bring to a boil.

4. Place the short rib in a deep-sided baking tray or dish, and pour over the sauce. Ensure the meat is completely submerged in the sauce before placing the tray into the hot oven. Braise the ribs in the oven for 5–6 hours, or until the beef is fall-apart tender. Remove from the oven and allow to rest for 5-10 minutes before serving.

 

NOTE: This recipe really benefits from being made the day before and kept in the refrigerator overnight. This allows all the flavors to meld together and also makes it easier to skim off the excess fat. The wait will be worth it, just make sure to reheat the ribs and sauce thoroughly before serving.