Asian Szechuan BBQ ribs
Rated 5.0 stars by 1 users
Servings
4
Cook Time
3 hours
Difficulty Level
Beginner
Ingredients
- 30g salt
- 60g white caster sugar
- 5g star anise
- 5g Szechuan peppercorns, ground
- 3g cinnamon stick
- 3g green cardamom
- 1g cloves
- 1 full rack baby back pork ribs
- 2g coriander seeds
- 4g star anise
- 15g Szechuan peppercorns
- 2 tsp ground ginger
- 30g sea salt
- 50g Demerara sugar
- Reserved, cooked baby back pork ribs
For the braising liquid
To finish
Directions
- To braise the pork ribs, preheat the oven to 120°C. Gently heat 1.5 litres of water in a pan and add the salt, sugar and all the spices, stirring well to dissolve. Remove from the heat. Place the pork ribs into a baking tray and pour over the braising liquid. Seal tightly with aluminium foil and place in the oven to braise for 2.5 – 3.5 hours. The meat should be soft and yield to pressure but not falling off the bone. Remove from the oven and allow to cool in the braising liquid for an hour.
- To finish, coarsely grind the coriander seeds, star anise and peppercorns using a mortar and pestle. Combine with the remaining ingredients, then rub the spice mix generously onto the cooked ribs (the braising liquid can be discarded).
- Chargrill the rack of ribs over coals of a preheated Charcoal BBQ until caramelised and hot.
