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!
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:
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.
- 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).