I'm constantly on the hunt for rib recipes. I adapted this one from a recipe I saw in Gourmet Traveller magazine by doubling the amount pickle and changing the cooking method for the ribs. I was planning to try the original recipe where the ribs get marinated briefly and then placed straight onto the grill. As it happens, my husband decided to invite my brother-in-law and his partner for lunch and since I hadn't tried this recipe before I decided to play it safe with the cooking method. From my experience, ribs can often burn before they get cooked especially when the sauce is sweet like this one. I didn't want our guests to be dining on charred meat! I decided to pre-cook the ribs at a low temperature so that all I had to worry about was making the sure the sauce would caramelise nicely on the ribs. I increased the amount of sauce so that I don't end up with dry ribs and the extra sauce tastes great with the rice.
1.5 kg pork ribs, cut into individual ribs
handful of coriander leaves
1 T sesame seeds
1/3 c hoisin sauce
1/3 c oyster sauce
2 T light soy sauce
2 T shaoxing wine
2 T honey
1 T ginger, finely grated
1 garlic cloves, finely chopped
1 t sesame oil
2-3 dashes of ground white pepper
2 lebanese cucumber, halved lengthwise, seeds removed, sliced into 3 cm pieces
2 T ginger, finely grated
1 garlic clove, chopped
4 T rice wine vinegar
4 t white sugar
2 t sesame oil
Mix all marinade ingredients in a large enough bowl to fit ribs and place ribs in it for 30 mins.
Combine ginger, garlic, vinegar, sugar and oil together. Add cucumber and toss until lightly pickled.
Preheat oven grill to 250°C.
Place ribs on foil lined baking tray and place in oven's topmost shelf. Cook for 10 minutes. Turn over, baste with marinade and cook for another 10 minutes. Reduce heat to 225°C, move ribs to lower shelf to prevent burning and cook for 5 minutes. Turn ribs over again and cook for another 5 minutes. Ribs should be a bit charred but not burnt.
Place 4-5 pieces of ribs on top of some steamed rice on a plate. Top with cucumber pickle, coriander leaves and a sprinkling of sesame seeds.
Back to TOP