I love to BBQ and I love Asian food, so it should come at no surprise that I love these sticky ginger asian pork ribs. There are many spare rib recipes out there and some of them can take hours to make in the smoker, this is not one of those. Compared to other recipes, this one is quick and easy.
In the past, I used to put dry rub on my baby back spareribs, occasionally I will still do it but this recipe from Marion´s Kitchen is delicious. Her recipes are always easy to follow but I have adapted it and made it even more simpler. (if that is even possible!)
Now the first time I made this recipe, I removed the membrane at the back of the ribs which is something you are supposed to do and to my horror, the ribs fell apart after the cooking process. They were just so tender and with that lessoned learned, I now make it without removing the membrane. They stay intact and the meat is just as tender. (Yes I know the purist out there will be horrified but I can live with the fact that it makes no difference to the end result of these ribs)
Sometimes I would buy a few kilograms of ribs and make a huge batch. After the cooking process, I simply vacuum pack the extra ribs, place the basting sauce in small containers and freeze all of it. Next time I have a BBQ, I remove it from the freezer the night before and it is ready for the fire the next day. The beauty of this recipe is that you don’t have to stand at the grill for hours to cook the ribs, it is simply a process of heating them through and getting a nice color on them.
Bon appetite!
You’ll need
- 2kg baby back pork ribs (fresh, unflavoured and not steamed)
- • For the marinade:
- 50g x large red chillies, roughly chopped (about 3-4)
- 6 x garlic cloves
- 6 x pickled onions
- 5cm x piece ginger, skin removed and roughly chopped
- ½ cup x brown sugar
- 3 tsp x onion powder
- 3 tsp x garlic powder
- 2 tsp x sea salt
- ½ cup x white vinegar
- 4 Tbsp x soy sauce
- ¼ cup x water
Method
- Preheat oven to 150°C.
- For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
- Place the ribs in a roasting tin lined with foil and pour the marinade over.
- Enclose the ribs with another sheet of foil, place in the oven and roast for 2 hours or until fork tender.
- Remove the ribs from the foil and pour the remaining juices a saucepan.
- Reduce the sauce by half over medium-high heat and set aside for later. (This is your basting sauce)
- If you are going to grill the ribs over coals or gas, get the temperature to medium-high. Place the ribs on top and allow it to heat through. Baste the ribs with the sauce often.
- If you wish to do this in the oven, preheat your oven on the grill function.
- Gently transfer the ribs to baking tray lined with foil.
- Baste with the marinade and place under the hot grill for 5-10 minutes or until slightly charred at the edges. Serve warm.
Tips : For portioning, I usually work on half a rib p/person. So if you 2 ribs, that will be for 4 people, 3 ribs for 6 people and so forth.