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.
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