Asian Barbeque Spare Ribs

” These melt in the mouth, falling of the bone spare ribs are a barbeque favourite. They are a combination, of barbeque spare ribs ( base recipe from a dear uncle who loves cooking) and the asian spare ribs ( my own twist). Most of it can be made way ahead of time and then 20 minutes in the barbeque or oven and you have finger-licken good spare ribs …”

 Ingredients:

1.2 kgs pork spare ribs
2 litres of water
3 cinamon sticks
1 inch piece of  chopped ginger
4 cloves of garlic (smashed)
 1 onion (chopped)
4 cloves 
2 bay leaves
1 star anise 

2 tbsp soya sauce
Salt to taste

Method:

  1. Boil the spare ribs, with all the above ingredients, till they are just tender (for approximately 1 1/2 hours) or pressure cook on high heat for 15 minutes
  2. Cool and drain the ribs and set them aside 

Ingredients 2:

6 cloves of garlic (chopped)
1 onion (chopped)
3 whole dried chillies (soaked for 10 minutes and chopped, use the non spicy ones)
2 tbsp tomato ketchup 
2 tbsp tomato puree
1 tbsp oyster sauce
2 tbsp chilly sauce
2 tbsp black bean sauce
1 teaspoon soya sauce
Sugar to taste
Salt to taste
Pinch of five spice powder 

 Method 2:

  1. In 1 tbsp of oil, saute the garlic, onion and the dried chilly for 5 minutes
  2. Add the rest of the ingredients and cook them together for 10 minutes, till you have a thick sauce ( basting consistency like a thick glaze)
  3. Adjust the salt and sugar levels according to your taste
  4.  Marinate the ribs in this sauce for 3-6 hours in the fridge
  5.  Cook them in a pre-heated barbeque or oven at 160 degrees C for 20 minutes or till they are done, with the meat just falling off the bones.

 Notes :

  • This recipe, can be adapted for regular barbeque spare ribs, by leaving out all the asian ingredients from both processes ( leave out soya sauce, star anise, oyster sauce, chilly sauce, black bean sauce and  five spice powder).
  • I normally, do all steps till the marination stage and refrigerate till dinner time.Do take them out half an hour before grilling, so they are at room temperature

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