- For the ribs
- 55ml soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sweet chilli sauce
- 1/2 tbsp sesame oil
- 50g Tate & Lyle’s® black treacle
- 1 1/2 rounded tbsp Tate & Lyle’s®golden caster sugar
- 2 cloves garlic, peeled & crushed
- 2 x 500g pork loin rack of ribs
- For the toasts
- 4 slices white sliced bread
- Vegetable oil, for frying
Combine the soy, hoisin and chilli sauces with the oil, treacle, sugar and garlic in a shallow non-metallic tray. Add the pork ribs and turn them in the marinade to coat. Set aside for at least 1 hour, or overnight, covered in the fridge. Turn occasionally.
Preheat the oven to 170°C/150°C Fan, 300°F, Gas Mark 3.
Half-fill the roasting tin with cold water and place it on the bottom of the oven. Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water. Transfer the remainder of the marinade into a small bowl. Roast the ribs for 1 hour, generously brushing the ribs every 15 minutes with the marinade. After 30 minutes turn the ribs over and continue basting as before. Watch carefully during the last 10 minutes to make sure they don’t caramelise too much.
Whilst the ribs are cooking, stamp out shapes using the Halloween cutters. Heat a little oil in a frying pan over a moderate heat then add the bread and quickly fry for 3-4 minutes or until crisp and golden. Remove to a plate lined with kitchen paper to drain and sprinkle with salt.
Remove the ribs from the oven to a chopping board, slice and serve with the toasts.
Recipe courtesy of Lyle’s Golden Syrup®