Asian-style sticky spare ribs

Asian-style sticky spare ribs

By
From
Meat
Serves
6–8
Photographer
Dean Cambray

This dish is the real thing. It uses a whole rack of proper spare ribs – the ones that come from the belly of the pig – which are not the same as the baby back ribs that many people buy for barbecuing. Real spare ribs are a bit chewy, but they have an amazing flavour. For this dish I like to slow-cook the ribs first as one big rack – which means they’re great for entertaining as you can do most of the work ahead of time. After they’ve cooled, I cut them into individual ribs that are cooked on the barbecue.

Marinade

Ingredients

Quantity Ingredient
1/4 cup sherry vinegar
1/4 cup brown sugar
2 tablespoons ground ginger
1/4 cup ketjap mannis
3 garlic cloves
1/4 cup tomato sauce
2 tablespoons hoisin sauce
1/2 cup coriander, chopped
1/4 cup olive oil
1 tablespoon freshly ground black pepper
1 tablespoon chilli, chopped
6 pork belly spare ribs, (about 2 kg)

Method

  1. To make the marinade, combine all the ingredients in a mixing bowl to form a paste.
  2. Arrange the pork belly spare ribs in a large shallow container. Pour on the marinade and use your hands to rub it in evenly. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
  3. Preheat the oven to 150ºC. Lift the spare ribs into a large roasting tin and pour in the marinade and 2 cups of water. Cover with aluminium foil and bake for 1½ hours, basting with the marinade every 15 minutes. Remove from the oven and leave to cool. Tip the liquid from the roasting tin into a small saucepan. Bring to the boil over a high heat, then lower the heat and cook until reduced to a sticky glaze. You can prepare the ribs and glaze to this stage up to 4 days in advance.
  4. When ready to cook, preheat your barbecue or grill to medium–high. Cut the ribs apart between the bones and cook for 3–4 minutes on each side, basting with the glaze from time to time. Serve the ribs with any leftover glaze and your choice of accompaniments.
Tags:
Meat
Adrian
Richardson
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