- 16 Meaty Chinese- style, separated pork ribs
- 25g Essential Cuisine Pork Glace or for an oriental alternative try 25g Essential Cuisine Master Stock Base
- 800ml Water
- 2cm Fresh root ginger, finely chopped
- 2 Garlic cloves, peeled and crushed
- Crushed star anise
- 50ml Fresh orange juice
- Beef tomato, skinned, seeded and finely chopped
- Pinch Caster sugar
- 30ml Yellow bean sauce
- 30ml Dark soy sauce
- 30ml Rice wine (shaohsing)
- 15ml Clear runny honey
- Sea Salt season to taste
- Freshly ground pepper
Barbecued Pork Spare Ribs
Barbecued Pork Spare Ribs
For a more traditional flavour, marinate the meat in Pork Glace overnight, or, if you fancy a bit more of a fusion kick, use the Master Stock Base to create an oriental twist.
Ingredients
Method
Place the ribs in a suitable saucepan or slow cooker.
Add the Pork Glace/Master Stock, water, ginger, garlic, star anise, juice, tomato and sugar.
Bring to the boil and gently simmer until the pork meat feels tender on the rib, stirring occasionally.
Remove the ribs from the cooking broth, cover and allow to cool. You can cool the ribs in the broth if you have time?
On a high heat, rapidly reduce the broth by three quarters.
Stir in the yellow bean sauce, soy, rice wine and honey.
Bring back to the simmer and adjust the consistency by reducing further or adding hot water.
Allow to cool to room temperature, pour the marinade over the tender ribs and mix well, refrigerate overnight.
Remove the ribs from the marinade, grill on a barbecue, basting occasionally with the marinade, or leave in the marinade and cook in the oven at 180˚c, turning halfway for 30-40 minutes.
Your Barbecued Pork Spare Ribs are now ready to serve with your choice of Chinese leaf salad and slaw
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