Preheat the oven to 200°C (390°F). Remove seeds from chili pepper and finely chop. Mince ginger and garlic. Finely dice onion and slice lemongrass. Roughly chop parsley.

oven, cutting board, knife

1 chili pepper / 20 g ginger / 3 cloves garlic / 1 onion / 1 stalk lemongrass / 1 bunch parsley

For the marinade, sauté onion, ginger, garlic and chili in some olive oil. Deglaze with apple juice and add soy sauce, pomegranate juice, sesame oil, mirin, and crushed tomatoes. Bring to a boil and let simmer for approx. 15 – 20 min. until the marinade has thickened.

small pot, cooking spoon

200 ml apple juice / 100 ml soy sauce / 50 ml pomegranate juice / 2 tbsp sesame oil / 50 ml mirin / 400 g crushed tomatoes / olive oil for frying

Stir parsley into marinade and generously brush the ribs with it on both sides. Wrap in aluminum foil and cook in a preheated oven at 200°C (390°F) for approx. 1 – 2 hours depending on thickness until fully cooked through. Preheat the grill.

oven, aluminum foil, brush

1 rack pork ribs

Remove the ribs from the oven and sear on hot grill for approx. 2 – 3 min. on each side. Cut up and serve with remaining marinade as dip.

grill, barbecue tongs