Marinated Pork Ribs

A couple of weeks ago I was invited to a Chinese Cooking Masterclass hosted by Hannah Hayes from China Feast to celebrate the launch of Amoy Premium Soy Sauce.  The Masterclass was held in a brilliant venue, the Central Street Cookery School which is a facility that enables the whole community to cook together, to learn about health through food and cooking and to gain essential skills for life - something I am very passionate about.  It was a great space to work in, very light and airy with plenty of room and excellent facilities.

During the Masterclass we were instructed how to cook Egg Fried Rice, Soy, Honey and Mustard Chicken Skewers and Hannah’s Mouth-watering Chicken along with Hot and Sour Soup.  It was a rather busy and action packed day!

I normally prefer Japanese Soy Sauce which is brewed for longer and doesn't contain any preservatives or sugar.  The Amoy Special Selection Soy Sauce is made with “the finest extracts of soya beans and blended with sea salt”, you can really taste the salt so I wouldn't use too much of it when cooking for my children.  It does have a richer flavour than their regular version, however I still prefer Japanese Soy Sauce.

That said, I decided to make some Marinated Pork Ribs so my family could form their own opinions on the Amoy Special Selection Soy Sauce.

Marinated Pork Ribs

1kg pork ribs

2 Tblsp Amoy Special Selection Soy Sauce

1 Tblsp honey

1 tsp tomato paste

1 Tblsp oil

1 Tblsp wholegrain mustard

Mix together all the marinade ingredients, pour over the ribs and make sure they are thoroughly coated.  Leave to marinate for half an hour at room temperature or overnight in the fridge.  I marinated mine in the morning then left the ribs covered in the fridge all day before cooking them for dinner in the evening.

Preheat your oven to 180C/160C Fan.  Put the ribs into a foil lined roasting dish and bake for 35 - 45 minutes until cooked through, or alternatively BBQ the ribs until cooked through.  I usually serve mine with cooked rice and steamed vegetables in chillier weather or with a variety of salads in the summer.

The Verdict:

My family thought the ribs had a richer flavour, youngest said that they were almost too salty for her.  I would use the soy sauce when cooking for adults or teenagers as the salt content for younger children does worry me.  Dinner was devoured enthusiastically however and other than what I mentioned above there were no other complaints.