These Peruvian style sticky ribs are cooked twice resulting in the most tender, fall-off-the-bone meat. Keep the napkins handy!
2 full baby back pork ribs
1 garlic clove
1 ginger head – equal to garlic 1 tsp star anise
1 cinnamon stick
1 tsp fennel seeds
1 dried chilli
2 lt water
100 ml soy sauce
2 Tbsp caster sugar
350 ml soy sauce
175 ml hoisin sauce
1 tsp honey
1 tsp toasted sesame seeds 20 ml rice vinegar
40 ml sweet chilli sauce
Spring onion, sliced
1. Preheat oven to 120 °C
2. Combine the braising stock ingredients in a medium sized oven dish.
3. Add in ribs, cover with tin foil and cook for 4 hours.
4. Remove from oven, leave covered and allow to cool completely.
5. Whisk the basting glaze ingredients together in a small bowl and set aside with a pastry brush ready to baste.
1. Heat up your BBQ. Take the cooled ribs and place on the
hot grill, basting regularly with the glaze to create a glossed caramelised finish. It should take about 25 minutes to reheat and glaze the ribs.
2. Slice the ribs or serve as racks. Garnish with fresh coriander, sliced spring onion and a wedge of lime.