Our “rib experts” gave these sticky ribs 10 out of 10, commenting that the ribs were tender, golden and succulent.
The oven bag can be replaced with a layer of foil topped with a layer of baking paper as the bottom layer. Top with another layer of baking paper, twisting the bottom layer around the edges to enclose the ribs.
Char siu sauce is available in the sauce or international section of the supermarket.
1kg pork ribs
1 clove garlic
¼ cup char siu sauce
1 tablespoon grated root ginger
2 tablespoons soy sauce
2 tablespoons DYC White Vinegar