Asian Ribs
Sticky, smoky, and full of flavour, these Asian Ribs are slow simmered, BBQ’d to perfection, glazed in sweet soy, mirin and sake, then topped with fresh apple, celeriac, mint and coriander.
Ingredients
- 400g lamb ribs
- 400g pork ribs
- 1 onion
- 1 carrot
- A few peppercorns
- 1 bay leaf
- Water to cover
For the glaze
- 100ml hon mirin
- 100ml sake
- 100ml white soy sauce
- 100g dark muscovado sugar
For the sauce
- 1 onion, finely diced
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 1 tsp mustard powder
- Splash of water
- 1 tbsp veg oil
- 1 tsp sesame oil
To serve
- Julienne of apple and celeriac
- A few sprigs of mint, chopped
- A few sprigs of coriander, chopped
Method
Put the ribs into a pan with the aromats, cover with water and bring to the boil. Turn the heat down and simmer for 1 hour. Cool and drain.
Heat a BBQ until hot and the coals are white.
For the glaze, put all ingredients into a pan and bring to the boil. Gently bubble to form a sticky glaze.
For the sauce, mix all the ingredients together.
Cook the ribs on the BBQ for 4 to 5 minutes, turning occasionally, then brush the ribs with the glaze.
To serve, pile the ribs onto a plater brush with more glaze, then drizzle over sauce top with apple and celeriac mix.
Ingredients
- 400g lamb ribs
- 400g pork ribs
- 1 onion
- 1 carrot
- A few peppercorns
- 1 bay leaf
- Water to cover
For the glaze
- 100ml hon mirin
- 100ml sake
- 100ml white soy sauce
- 100g dark muscovado sugar
For the sauce
- 1 onion, finely diced
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 1 tsp mustard powder
- Splash of water
- 1 tbsp veg oil
- 1 tsp sesame oil
To serve
- Julienne of apple and celeriac
- A few sprigs of mint, chopped
- A few sprigs of coriander, chopped
Method
Put the ribs into a pan with the aromats, cover with water and bring to the boil. Turn the heat down and simmer for 1 hour. Cool and drain.
Heat a BBQ until hot and the coals are white.
For the glaze, put all ingredients into a pan and bring to the boil. Gently bubble to form a sticky glaze.
For the sauce, mix all the ingredients together.
Cook the ribs on the BBQ for 4 to 5 minutes, turning occasionally, then brush the ribs with the glaze.
To serve, pile the ribs onto a plater brush with more glaze, then drizzle over sauce top with apple and celeriac mix.
