Orange and soy glazed baby back ribs
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- 3kg pork spare ribs
- 30g fine salt
- 1 tsp freshly ground black pepper
- 2 blood oranges, sliced
- 18g thyme sprigs
- 100g soy sauce
- 2 blood oranges
- 1 Tbsp glucose syrup
- 1 Tbsp honey
- 30g soy sauce
To braise the ribs
For the glaze
- With a sharp knife, remove excess sinew and fat from the ribs. Cut them every 5 to 6 ribs. In a large pan over medium heat, add the salt, black pepper, orange slices, thyme and soy sauce to 6 litres of water. Add the ribs and allow the liquid to come to a boil, then reduce to a simmer. Cook for approximately 2 hours or until tender. Once cooked, remove the pan from the heat and allow the ribs to cool in the liquid completely.
- For the glaze, grate the zest from the blood oranges using a micro plane. Then, separate the segments of each orange by running a sharp knife along the sides of the segments. Squeeze the juice of the remaining of the oranges. Combine the blood orange juice, glucose syrup, honey and soy sauce in a pan over low heat for 25 minutes. Remove from the heat and cool completely. Place the portioned ribs in a large zip-lock bag along with the orange glaze. Seal the bag and place in the fridge for 12 hours.
- To finish, heat your Charcoal BBQ and once the coals are glowing hot remove ribs from marinade and place on the grill above the hot charcoal. Turn every 2 to 3 minutes. Move most of the charcoal to one side, allowing the area to cool slightly. Place the ribs back and continue to glaze regularly for 30 to 45 minutes, turning the ribs every 4 to 5 minutes.
- Remove the ribs from the BBQ and place on a warm plate. Place the marinade in a small pan over medium heat and bring to a boil. Pour some of the marinade and orange slices on top of the ribs.