No need to hover over a grill for these sweet and spicy pork ribs. Marinate them overnight, toss them in the oven and you’re done.
About Mandy Yin
Mandy Yin is Malaysian-born Chinese of Peranakan Nyonya heritage. She moved from Kuala Lumpur to London at 11 and later studied and practiced corporate law. She eventually gave this up for a career in food. Mandy watched her mother cook all the family dishes they’d eaten for years and meticulously wrote down every step. She combined this knowledge of the fundamentals of Malaysian cuisine – its mind-boggling array of snacks, sharing dishes, slow-cooked curries and stews, strong spices and deep flavors, famous spicy laksa noodle soup and the nation’s beloved sambal chili sauce – with her memories of boisterous, hot hawker centers in Kuala Lumpur. Now, she owns and runs cult restaurant Sambal Shiok Laksa Bar in London and is regularly featured in the national press. @sambalshiok