Ignite your taste buds with these sweet and sticky BBQ pork ribs infused with Asian flair and crafted over an open fire.
Ingredients
- Pork ribs
- 2 kg pork belly ribs
- 5 cloves garlic, finely grated
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp salt
- 11/2 tsp cayenne pepper
- 2 cups water
- BBQ sauce
- 2 tbsp peanut oil
- 2 garlic cloves, finely grated
- 2 tbsp ginger, finely grated
- 1/2 cup dry sherry/red wine
- 1/2 cup hoisin sauce
- 1/2 cup tomato sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp smoked paprika
- To serve
- handful of fresh coriander
- 2 red chillies, sliced (optional)
- 1 tbsp sesame seeds, lightly toasted
Instructions
BBQ pork ribs
- Place the pork ribs into a deep roasting tray large enough to fit the ribs.
- Add the garlicc, rosemary, brown sugar, rice vinegar, salt and cayenne pepper to a small bowl and combine.
- Rub this spice mixture all over to coat the ribs evenly. Cover the tray with foil and refrigerate for 4 hours or overnight.
- Preheat the oven to 180ºC.
- Remove the ribs from the fridge. Pour the water into the tray, re-cover with foil and place into the oven. Roast the ribs for 11/2 to 2 hours until soft and tender. Check at the 11/2 hour mark.BBQ Sauce
- While the ribs are cooking, prepare the BBQ sauce. Heat the peanut oil in a saucepan over medium heat. Add the garlic and ginger and fry for 2 minutes. Add the sherry/wine and bring to a simmer. Simmer for about 1 minute and then add the hoisin sauce, tomato sauce, sweet chilli sauce, soy sauce, sesame oil and smoked paprika. Stir to combine and bring to a simmer.
- When the ribs are done roasting, add about 1/4 cup of the roasting juices to the BBQ sauce. Simmer for about 10 minutes to reduce and thicken slightly.
- Either preheat the oven to the grill setting or prepare a braai to medium heat coals.
- Strain all the roasting juices from the tray with the ribs and discard. Brush the ribs generously with BBQ sauce and grill in the oven or on the braai until the marinade is well caramelised and charry – about 15-20 minutes. If braaing, turn and baste as you go.
- Serve the ribs sprinkled with fresh coriander, sliced chilli and sesame seeds.
Notes
Serving suggestion: Serve with seasoned oven-baked chips or a simple rocket salad dressed with lemon juice and olive oil to balance the richness of the burger.
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Featured Image: SA Pork
