Ignite your taste buds with these sweet and sticky BBQ pork ribs with Asian flair and crafted over an open fire.
Sweet & sour BBQ pork ribs
Ingredients
- Pork ribs
- 2 kg pork belly ribs
- 5 garlic cloves, finely grated
- 1 tbsp fresh rosemary, 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
- 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 garlic, rosemary, brown sugar, rice vinegar, salt and pepper to a small bowl and combine.
Rub the spice mixture all over to coat the ribs evenly. Cover the tray with foil and refrigerate overnight.
Preheat the oven to 180ºC.
Remove the ribs from the fridge. Pour the water into the tray, re-cover with foil and place in the oven. Roast the ribs for 1 1/2 to 2 hours until soft and tender. Check at the 1 1/2 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 and grill in the oven or on the braai unil the marinade is well caramelised and charry – about 15 to 20 minutes. If braaing, turn and baste as you go.
Serve the ribs sprinkled with fresh coriander, sliced chilli and sesame seeds.
Also See: Pork meatball sub with tomato relish and pesto
Pork meatball sub with tomato relish and pesto
Recipe and image: SA Pork
