These deliciously sticky ribs are best enjoyed outdoors, during summer barbecues among friends.
Serves: 6-8
INGREDIENTS
1 ½ kilograms pork spare ribs (we use Freedom Farms)
2 tablespoons soy sauce
4 tablespoons hoisin sauce
1 tablespoon brown sugar
1 teaspoon grated ginger
2 garlic cloves, crushed
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¼ cup pineapple juice
1 teaspoon five-spice powder
METHOD
Cut the rack of ribs into lengths of 3–4 ribs each. Make a shallow cut between each bone to allow the marinade to coat all over and set aside in a sealable plastic bag.
Combine the remaining ingredients in a small bowl and mix well. Pour the marinade over the ribs, seal the bag, and shake well until the ribs are coated thoroughly. Refrigerate for at least 2 hours or overnight.
Preheat the barbecue to hot. Cook the racks for 25–35 minutes, basting and turning frequently, until cooked thoroughly.
Cut into individual ribs and serve with plenty of paper napkins and a finger bowl on the side, if desired.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!