PREPARATION TIME 10 min
COOKING TIME 10 min
EQUIPMENT 8 pre-soaked bamboo skewers
4cm piece fresh ginger, peeled, finely chopped.
6 garlic cloves, finely chopped
½ cup Saxbys Stone Ginger Beer
½ cup soy sauce
½ cup tomato sauce
¼ cup firmly packed brown sugar
⅓ cup lime juice
1.2kg pork spare rib rashers, rind removed, cut into 3cm pieces
Rice bran oil cooking spray
Place ginger and garlic in a large ceramic or glass bowl. Add Saxbys Stone Ginger Beer, soy sauce, tomato sauce, brown sugar and lime juice. Season well with pepper. Stir to combine.
Add pork. Toss to coat. Cover. Refrigerate for 8 hours or overnight, if time permits.
Preheat barbecue chargrill on medium heat.
Thread pork onto skewers, reserving marinade. Spray skewers with oil. Cook skewers, turning regularly and brushing with marinade, for 8 to 10 minutes or until pork is cooked through. Served best with a cold bottle of Saxbys Stone Ginger Beer.