Making traditional barbequed ribs, is generally a long and slow process, where ribs are dry or wet marinated for many hours and then slowly cooked so the flavour within the meat intensifies and the flesh softens to the point where it melts in the mouth and falls off the bone.
If you are ever in the situation where you have the urge for barbequed ribs and haven’t given yourself sufficient time to prepare them the traditional way, this recipe will provided you with good flavoured ribs that melt in the mouth with only a fraction of the time and effort.
Serves 4 to 6
Ingredients – simmer stage
2 kg baby meaty pork ribs, cut between the bone to create individual riblets
½ cup soy sauce
3 garlic cloves (minced)
1 thumb ginger (minced)
3 teaspoons cumin seeds
1 teaspoon dried chilli flakes
Ingredients – sauce
3 tablespoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon five spice powder
6 cloves of garlic (minced)
4 spring onions (finely sliced)
1 cup fresh orange juice
½ cup soy sauce
3 tablespoons honey
2 tablespoons brown sugar
1 tablespoon hoi sin sauce
Ingredients – garnish
2 spring onions (finely sliced)
½ cup of chopped coriander (leaves and stalks)
zest from 1 orange or lime
1. Place the ribs in a large pot and add all the ingredients listed under the ‘simmer stage’. Then add tap water so the ribs are fully covered.
2. Place pot onto the stove and bring to boil before reducing to a simmer and cooking until the ribs are tender (approximately 1½ hours).
3. Once tender, remove pot from heat and allow the ribs to cool in the liquid or if in a hurry, remove from pot and allow to cool for ten minutes before proceeding to the cooking stage.
4. Whilst the ribs are simmering, prepare the sauce. Place oil, cumin seeds, five spice powder, garlic and spring onions into a pot and sauté until spring onions and garlic have softened (about 2 minutes).
5. Then add the remaining sauce ingredients and bring the liquid to a boil and allow it to bubble for 10 – 15 minutes so the liquid thickens a little.
6. When ready to cook and serve your ribs. Place the ribs on a couple of lined baking trays in a single layer. Spoon or brush the sauce over the ribs and place the trays under the griller.
7. Grill the ribs for 3-4 minutes and then remove trays from the grill, turn them over and baste the un-grilled side of the ribs. Return to griller and roast the ribs for a further 3-4 minutes. Continue the process 1 or 2 more times until the ribs are brown and caramelised on all surfaces.
8. Heat any remaining sauce for a minute or two so it is hot. Meanwhile place the cooked ribs on individual plates or a large serving platter and sprinkle with zest, spring onion and coriander before pouring hot remaining sauce over the ribs.
9. Serve immediately and enjoy.