Tag: pork ribs

Finger-Lickin’ Ribs

The ultimate summer meaty treat.

16 pork baby back ribs
1 small onion, roughly chopped
1 star anise
1 small cinnamon stick, broken into shards
1 green chili, deseeded and roughly chopped
1″ piece ginger, peeled and chopped
juice and zest of 1/2 lime
2 tbs. soy sauce
1 tbs. vegetable oil
1 tbs. molasses or treacle
1/4 cup pineapple juice
bottled BBQ sauce, to serve (optional)

Remove the membrane from the back of the ribs and cut into 4-rib pieces. Put them in the re-sealable bag and add the remaining ingredients except the BBQ sauce. Squelch everything together and chill for a least 3 hours, or overnight.

Heat the oven to 400°F. Tip the ribs and the marinade into a roasting tin and cook for 45 minutes. Heat the grill and cook the ribs for 5 minutes per side. Cut the ribs apart and serve with extra sauce alongside.

Serves 4

Bourbon-Glazed Ribs

A classic summer supper, with these tender ribs, it’s all about the sauce.

24 pork spare ribs or 2 racks baby back ribs
1/3 cup dark brown sugar
175ml bourbon
2 tbs. yellow American mustard
2 tbs. tomato ketchup
2 tbs. soy sauce

Cut the ribs into sections of 3-4 and place in a zip-lock bag. Tip in the remaining ingredients and squelch everything together well. Marinate in the fridge for at least 4 hours or overnight.

Heat the oven to 425°F. Place the ribs in a roasting pan and roast for 1 hour, turning half way through. (Or, grill over a medium heat for a total of 20 minutes, turning often.)

Tip the remaining marinade into a small pan and gently bubble to reduce. Cut the ribs into individual pieces and serve with the sauce.