Korean sticky pork spare ribs

Ingredients:

• 1 kg pork spare ribs (rib bones) Serves 2-3
  
• 100g ginger, peeled and chopped
• 3 cloves garlic, peeled
• 2 tbsp white sugar/ Palm Sugar
  
• 2 tbsp peanut or olive oil
• 50ml light soy sauce
• 50ml rice wine
• 3 tbsp spicy Korean bean paste* or a good Chili Sauce
  
• 2 tsp sesame oil
• 3 spring onions, finely chopped
• small handful coriander sprigs, washed

Method:

Cut the ribs into small sections of 2 and arrange in a wide casserole dish.

In a mortar and pestle, pound the ginger and garlic to a rough paste. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours.

Preheat oven to 180C.

Cover the casserole with foil and put in the preheated oven for 50 minutes. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. The meat between the ribs should be very tender; if not, cook a little further. Drink with a balanced, rich red wine like Pondalowie's Petite Sirah.