Christmas ribs

First, it is important to prepare the ribs very well. They must be cleaned and excess fat removed. Then, season them with salt and pepper to taste. I have found that using your fingers to rub the spices directly into the skin allows the flavors to integrate more effectively.

For the marinade, crush the garlic cloves together with the ginger, honey, soy and oyster sauces, sesame oil and white wine. From personal experience, I recommend passing the mixture through a sieve to avoid large pieces, as they could burn during cooking and give a bitter taste.

Once our ribs are marinated (ideally they are left to marinate overnight so that the flavors intensify), we place them on a baking sheet, and cook them for about 3 hours at 160 degrees. Slow cooking is key: this will allow the pork to tenderize and become more tender.

Finally, once they are ready, we can thicken the filtered juice with a little cornstarch diluted in water and sprinkle it over the ribs before serving. This enhances the flavor even more and gives the ribs a shiny touch that is so appetizing.