Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
- 4 Tbsp. oyster sauce (I used Golden Dragon brand)
- 2 Tbsp. soy sauce
- 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
- 1 Tbsp. dark soy sauce
- 1/4 cup syrup (I used real maple syrup)
- 5 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
- Garnish: 2 spring onions, finely sliced
- Cut the ribs into easy-to-eat segments and place in a large bowl.
- Place all remaining ingredients (except the garnish) together in a sauce pan. Stir well to dissolve the syrup.
- Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).
- Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better, otherwise the ribs may burn on the outside while reamining uncooked on the inside.
- Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs and ENJOY!
Oven Instructions: If the weather doesn't cooperate, place marinated ribs in a covered casserole dish. Bake 45 minutes at 350. Then transfer ribs to a foil-lined baking sheet. Brush with some of the reserved sauce and place the sheet under the broiler. Broil 5-7 minutes, or until ribs are dark and sticky on the outside and tender inside. Warm up the remaining sauce and serve together with rice.