black spare ribs/belly pork

[cardi88]

i went to a restaurant and had belly pork which seemed to have been marinated for a while as they were really dark - they wernt overly barbequey or chineesey either just lovely - of course it was the chef's secret recipie - ive googled, but all i can find is a barbeque version. has anyone got any ideas?

[andrea81]

Being dark, I expect Red wine was used to marinate. I would try putting Ribs or belly pork in a bag with Red wine, Garlic and herbs of your choice (rosmary i would use) with a bit of light olive oil.

Marinate over night and then take aout the ribs/belly pork. Be carefull to keep the marinade.

I would then put them in the oven on medium for a little bit, 10 mins. While their in use marinade to make your sauce. Add some tomato ketchup (sounds odd but it's good enough for Gordon Ramsey!). You could put some finely chiped chilly and some honey to help it stick! Pour over ribs and put them back in for another 10 minutes.

Yum Yum!

[funnygirl]

You can buy bottles of browning. This is a brown sauce, tastless, but it covers or turns whatever item of food, brown.
The more you put on the browner it goes.
You can use this on all kinds of food items.

[Ethel]

Hmmm. Belly pork needs very slow cooking no matter how long it has been marinated.

20 minutes is no where near long enough.

[crisgal]

i marinate chicken drumsticks in soy sauce, cornflour, sugar, chilli, ketchup, salt, squeeze of lemon or orange juice.
When i bake them they go quite brown - i was shown this by a man who owned a chinese restaurant. He did it with ribs too. x

[andrea81]

Ethel, ribs have very little on them, they don't need long!

Belly pork if it's in slices doesn't either!

If you're talking about chunks of belly then thats different, but I didn't think that's what was asked!

[Ethel]

Even sliced belly pork takes at least an hour in a low oven.

I've experimented with iit over the years and anything less is just very rubbery on a low heat, or tough on a higher heat.

My favourite food.

[andrea81]

Ethel - I know you can boil them for a bit to make them more suculent, only prob with that though is that you lose the marinade.

I have been using Gordon Ramsay Recipe and it took 20 approx 20 mins, they were fine!

[funnygirl]

I normally boil mine first, then put them in the marinade.
That way they don't lose their flavour.

[andrea81]

funnygirl - good point, didn't think of that (no common sense!)