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!
- 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.
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.
- 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.
- 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).