Pork spare ribs bindi style with sauce

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Belinda came up with this marinade and I used the leftover marinade for the sauce.

1 kg (2 lb) pork spare ribs
3 Tb soy sauce
2 Tb mirin
3 Tb sesame oil
1 Tb lemon grass, minced (unless you use this regularly, use canned)
2 Tb grated ginger
2 garlic gloves, minced

Marinate pork spare ribs in marinade for at least 6 h. Pre-heat the grill, and then remove spare ribs from marinade (retaining the marinade), pat dry with a tea towel, and grill for a few minutes on each side to sear meat. Remove spare ribs from the grill and place into a roasting pan. Cover with baking paper and aluminum foil (to retain moisture) and bake for 2 h at 120 C (250 F).

Meanwhile, pour the marinade into a sauce pan and bring to a low boil. Add 2 Tb apple cider vinegar and 4 Tb (1/4 cup) brown sugar, and reduce until it thickens.

When the spare ribs are done, let rest for 5 min and then pour the sauce over the spare ribs.

Eat and enjoy…

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