Vegemite Pork Ribs
A true Aussie twist on pork ribs! These beauties are coated in a sticky, umami-packed Vegemite glaze. Sweet, salty, and oh so satisfying, this is the perfect way to celebrate Vegemite Day!
1 hr 35 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 1 rack SunPork Fresh Foods Meaty Loin Ribs, cut into fingers
- 3 Tbsp. soy sauce
- 1 Tbsp. Chinese cooking wine
- 1 tsp. salt
- 1 tsp. cracked pepper
- 1 egg white
- 4 Tbsp. cornflour
- 750ml oil
- 3 garlic cloves, crushed
- ½ cup water
- 3 Tbsp. honey
- 1 Tbsp. Vegemite
- 1 Tbsp. sesame seeds
- 1 red chilli, finely chopped
- 1 spring onion, finely chopped
How to make it
- In a large bowl, combine 2 Tbsp. soy sauce, Chinese cooking wine, salt, and pepper. Add the ribs and toss to coat.
- Add the egg white and 2 Tbsp. cornflour, mixing well to coat all surface areas. Refrigerate for at least 1 hr, preferably overnight.
- Remove ribs from the fridge 30 mins before cooking. Toss with the remaining 2 Tbsp. cornflour.
- Heat 2-3cm oil in a large fry-pan or wok over med. heat. Fry the ribs in batches until light golden brown, then set aside to drain.
- Increase to high heat and fry the ribs a second time until deep golden brown. Turn the ribs occasionally to get a consistent colour. Remove oil and allow to drain for 5 mins.
- In a large clean fry-pan, sauté garlic until fragrant. Add water, honey, and Vegemite, stirring until the Vegemite dissolves. Stir in 1 Tbsp. soy sauce and cook until thickened.
- Add the ribs to the sauce, tossing to coat.
- Remove from the pan. garnish with sesame seeds, chilli, and spring onion, then serve immediately.
