The ribs and sauce could even be frozen and pulled out the day before. This can be served with a nice slaw, like the Asian one I have here & a chill mayo.
Ingredients
Cooking & Prep time: approx 2 hours
Serves 4-6
For the Ribs:
- 1.5/2 kg pork ribs
- 150mls honey
- 120mls soy sauce
- 60g brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 1 red chilli, seeded & chopped finely
- 1 orange, zested & juiced
- 2 tablespoons chopped coriander
- Chicken stock, enough to cover the ribs at the beginning
Asian Slaw:
- 80g Beansprouts
- 1/2 head of chinese cabbage, finely shredded
- 1 red chilli, cut into matchstick size strips
- 1 carrot, cut into matchstick strips
- 2 scallions, thinly sliced
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
Garnish:
- Fresh coriander leaves
- Sliced red chili flakes, for garnish
- Spring onions, sliced, for garnish
Method
For the Ribs:
- Place the ribs in a large pot along with the honey, soy sauce, brown sugar, paprika, cumin, garlic, ginger, coriander, orange and chili.
- Add chicken stock to cover. Bring to the boil and cook until the ribs are cooked and tender, about 1 hour & 15 minutes.
- Allow the ribs to cool slightly in the cooking juices. Once cool enough to handle remove the ribs.
- Place the pot with the sauce back on the stove and allow to simmer until you reach the consistency of a nice sticky glaze.
- Meanwhile, preheat the oven to 225C. Place an oven rack at the very top position.
- Transfer the ribs to a chopping board and cut each rib into single 1 bone pieces.
- Place the ribs on a baking sheet and brush with the thickened sauce. Cook on the top oven rack for 5 minutes. Constantly keep a close watch over the ribs because they can burn quickly due to the sugar in the sauce.
- Turn the ribs to brown all over. Remove the ribs and place on a serving platter.
- Garnish with the coriander leaves, chili slices and spring onions. Serve with the chili mayo and the remaining glaze as dips.
For the Slaw:
Combine all the ingredients in a large bowl and mix well. Serve on the side with the ribs.
