Asian Style Sticky Glazed Ribs

Asian Style Sticky Glazed Ribs

Sticky ribs are a great when prepared over an open flame and when using the right tools, not only are they easy to cook, but you’ll probably have to make a second batch!

Here's your shopping list for these easy and very flavourful sticky ribs!

Here’s your shopping list for these easy and very flavourful sticky ribs!

Ingredients:

  • 4 kgs (8-9 lbs) pork ribs
  • 1 cup maple syrup
  • 1 cup Ketsap Manis (Indonesian style sweet soya sauce)*
  • 1 cup Chinese black vinegar or Chinkiang vinegar*
  • 2 cloves of garlic, finely minced or pressed
  • 1 tbsp chilli pepper flakes (adjust amount for more or less spicy)
  • 1 tsp ginger powder
  • 1 tsp finely ground black pepper
  • Green / spring onions, finely sliced for serving

*These ingredients can be found at your local Asian grocer.

 

Accessories used:

 

The Everyday Roasting Rack is ideal for brochettes or kebabs. Flip it over to use for whole roasts as well as a rack for ribs, chicken legs or fish. The Everyday Basting Brush is ideal for basting anything on the grill!

The Everyday Roasting Rack is ideal for brochettes or kebabs. Flip it over to use for whole roasts as well as a rack for ribs, chicken legs or fish. The Everyday Basting Brush is ideal for basting anything on the grill!

Fervor Roasting Rack Click on the link or image to see more of its functionality.

 

Fervor Basting Brush Click on the link to see more of its functionality.

 

Method:

  • Begin by whisking all of the ingredients for the marinade together in a bowl (except for the ribs).
  • If your ribs came in long racks, separate them into three equal pieces of about 15cm (6″) long.
  • In a separate bowl, coat each small rack of ribs sparingly in a bit of  marinade and reserve the remaining marinade for basting the ribs while they’re on the grill. Discard any marinade that the raw ribs were in.
  • With the roasting rack turned upside down to form the rib rack, place it on the grill and preheat it to high.
When the grill comes to temperature, place the ribs in the preheated rib rack with the help of your <a href="accessoriespost/tongs/" target="_blank">Everyday Tongs</a>. Lower the heat to low under the ribs while leaving the indirect burners at high for 30 to 45 minutes at which point the temperature can be lowered to medium.

When the grill comes to temperature, place the ribs in the preheated rib rack with the help of your Everyday Tongs. Lower the heat to low under the ribs while leaving the indirect burners at high for 30 to 45 minutes at which point the temperature can be lowered to medium.

  • Baste regularly with the remaining marinade until the desired doneness is obtained, approximately 2 hours for optimum tenderness. If required, turn off the burners under the ribs completely and allow the ribs to cook using indirect heat (no direct heat under the ribs).
When cooked to the desired doneness, remove the ribs from the grill and allow them to rest covered for 5 minutes. You can then baste them one last time with any remaining marinade if you desire. Slice the racks into individual ribs, sprinkle them with finely chopped green onion and serve.

When cooked to the desired doneness, remove the ribs from the grill and allow them to rest covered for 5 minutes. You can then baste them one last time with any remaining marinade if you desire. Slice the racks into individual ribs, sprinkle them with finely chopped green onion and serve.

Fervor…….Synonymous with excellence and the spirit of Australian grilling. Enjoy!

Fervor…….Synonymous with excellence and the spirit of Australian grilling. Enjoy!