Barbecued sticky ribs
Ingredients for 4 portion(s)
- 1 rack of pork spare ribs
- 1 banana shallot, diced
- 2.5 l of water, or more, depending on the size of rack
- 2 garlic cloves, peeled and diced
- 50 g of ginger, peeled and diced
- 1 chilli, diced
- 100 g of ketchup
- 100 ml of Kikkoman naturally brewed soy sauce
- 50 ml of Worcestershire sauce
- 50 g of black treacle
- 150 g of soft brown sugar
Preparation
Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pot and cover with water.
Add the shallots, garlic, ginger and chilli to the pot, along with the ketchup, soy sauce, Worcestershire sauce and black treacle.
Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool, leaving the pot on the heat.
Add the brown sugar to the liquor and cook down so that there is about ½ cm left at the bottom of the pan and it looks like a glaze.
Blend the glaze in a blender until smooth. Once smooth, place back into the pan and reduce until the glaze coats the back of a spoon.
Once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the glaze.
Place the ribs on a hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve.
Used products in this recipe
Ingredients for 4 portion(s)
- 1 rack of pork spare ribs
- 1 banana shallot, diced
- 2.5 l of water, or more, depending on the size of rack
- 2 garlic cloves, peeled and diced
- 50 g of ginger, peeled and diced
- 1 chilli, diced
- 100 g of ketchup
- 100 ml of Kikkoman naturally brewed soy sauce
- 50 ml of Worcestershire sauce
- 50 g of black treacle
- 150 g of soft brown sugar
