8 pork spare ribs
1 litre lemonade
3 cracked star anise
3 garlic cloves
12 cracked fennel seeds
12 cracked white peppercorns
3 tbsp light soy sauce
Combine marinade ingredients in a bowl.
Cover the ribs with marinade and place on a roasting tray. Drizzle excess marinade into the tray. Cover and refrigerate for 24 hours.
Place the roasting tray into a 180C pre-heated oven for one hour – this will help break down fat and bring ribs to a tender consistency while infusing the flavour.
Remove the ribs from the oven and refrigerate.
Pour the excess liquid from the roasting tray into a pan over medium heat until the marinade reduces to a sticky glaze.
Barbecue the ribs on a medium heat, turning and glazing as required.
Serve with a fresh salad of sliced Chinese cabbage, green apple, grated carrot and diced red chilli. Garnish with coriander.
We value local independent journalism. We hope you do too.
InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to become an InDaily supporter.